Every week Epicurio selects its best seller wines! Check out the ones from last week! Enjoy!
Every week, Epicurio features you our wines selection. Discover the delicious wine of this week!
Every week, Epicurio Wines and Spirits presents the new arrivals on its website! Enjoy!
Mendoza winemaking history is almost as old as Argentina's colonial history itself. The first vines to be planted were in mid-16th century. Located n a high-altitude plateau at the edge of Andes Mountains, Mendoza Region produced 70% of the country's annual production of fine wines. Altitude is one of the most important characteristics of Mendoza terroir, the ship of vineyard land that runs along the base of the andes lies between 2000ft and 3900ft above see level that moderates the hot/dry climate and often gives highly structured wines with firm tannins, that have distinct minerality. Mendoza is also well-known to be the home of New World's Malbec.
Prime rib, the king of beef cuts is usually the center of holidays season. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly. And what's better to accompany this delicious dish than a Malbec from Mendoza Region in Argentina! The main fruit flavors in a glass of Argentina Malbec are blackberry, plum and black cherry. The nuanced flavors offer milk chocolate, cocoa powder, violet flowers, leather and a sweet tobacco finish.
Central Otago, near the bottom of New Zealand's South Island, is the world's most southerly wine region. Pinot Noir has proven itself in this challenging terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of Doris plum, sweet spice and bramble that complements a range of savoury dishes. Its Pinot Noir is stronger spice and gamey-meaty aromas along with loads of fruit. Try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison.
Technically, Mendoza is a semi-arid desert, though the tree-lined streets and lush grape vines seem to suggest otherwise. Thanks to some scrappy natives, an ingenious irrigation system was built, channeling Andean snow melt into the city and surrounding farmland. Furrows cut paths through the countryside and large cement ditches, known as Asequias(A-say-key-As), line every city street – a literal tourist trap if you don´t watch your footing.