Bodega Noemia - 'A Lisa' Malbec 2020

$60.00
Sale price

Regular price $60.00

"Deep purple colour with aromas of spice, currants and a hint of violets. In the mouth this is full-bodied with big and ripe tannins, lots of blackberry and bitter cherry fruit and elegant acidity; supple despite its youth."

 

--------THE PRODUCER--------

Bodega Noemia

The leading forces behind this legendary winery are: Italian wine producer Countess Noemi Marone Cinzano and Danish winemaker Hans Vinding-Diers, who together found the Bodega Noemia to be the perfect microclimate for premium wine grape growing. They were lucky enough to find one of the oldest vineyards planted with Malbec in Argentina, planted in the 1930s.

 

--------THE GRAPE--------

Malbec

Whilst today Malbec is probably best known as being the red grape varietal that is behind the juicy, full-bodied red wines of Mendoza in Argentina, it is historically from the South-West of France in the region of Cahors. In both of these regions it produces single varietal wines which are loaded with black fruit flavours.

 

--------THE REGION--------

Patagonia

Patagonia is the southernmost wine-producing wine region in Argentina. This winemaking region spans over the provinces of Rio Negro, La Pampa, and Neuquen. Patagonia is often overlooked for viticulture as a result of its desert landscapes and cool, dry climates which do not seem suitable for the cultivation of vines.  
Despite this, over time the region has become internationally acclaimed for the production of elegant red wines made from Pinot Noir and Malbec grapes. The Patagonia wine region is fast becoming one of the most well-recognized wine regions in Argentina thanks to its excellent and high-quality wines and interesting landscapes. This unique and interesting winemaking region is the perfect place to explore the best of Argentinean wines.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"Deep purple colour with aromas of spice, currants and a hint of violets. In the mouth this is full-bodied with big and ripe tannins, lots of blackberry and bitter cherry fruit and elegant acidity; supple despite its youth."

 

--------THE PRODUCER--------

Bodega Noemia

The leading forces behind this legendary winery are: Italian wine producer Countess Noemi Marone Cinzano and Danish winemaker Hans Vinding-Diers, who together found the Bodega Noemia to be the perfect microclimate for premium wine grape growing. They were lucky enough to find one of the oldest vineyards planted with Malbec in Argentina, planted in the 1930s.

 

--------THE GRAPE--------

Malbec

Whilst today Malbec is probably best known as being the red grape varietal that is behind the juicy, full-bodied red wines of Mendoza in Argentina, it is historically from the South-West of France in the region of Cahors. In both of these regions it produces single varietal wines which are loaded with black fruit flavours.

 

--------THE REGION--------

Patagonia

Patagonia is the southernmost wine-producing wine region in Argentina. This winemaking region spans over the provinces of Rio Negro, La Pampa, and Neuquen. Patagonia is often overlooked for viticulture as a result of its desert landscapes and cool, dry climates which do not seem suitable for the cultivation of vines.  
Despite this, over time the region has become internationally acclaimed for the production of elegant red wines made from Pinot Noir and Malbec grapes. The Patagonia wine region is fast becoming one of the most well-recognized wine regions in Argentina thanks to its excellent and high-quality wines and interesting landscapes. This unique and interesting winemaking region is the perfect place to explore the best of Argentinean wines.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.