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...the most important blog with regard to food-and-wine connoisseurship for Chilean wines.
The sommelier Guglielmo Rocchiccioli invites you to share the tasting notes of the wines and analyse the parameters by which it is possible to combine, to match or pairing wines with typical recipes and international cuisine.
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Archive for Veramonte

PRIMUS – VERAMONTE – COLCHAGUA VALLEY – CHILE – RED WINE – PRODUCED AND BOTTLED BY VERAMONTE   14,5%   2006

CABERNET SAUVIGNON 36% / SYRAH 31% / MERLOT 17% / CARMENERE 16%

VISUAL: rojo rubí con reflejos granate.

NARIZ: ciruela roja, mermelada de mora, yerba, pimienta verde y morrón verde.

BOCA: la primera sensación al paladar es con sabor a leño, mientras que como segunda impresión es livianamente astringente y tendencialmente amargo por la presencia del tanino; la persistencia aromática intensa es de 6 segundos.

MARIDAJE: lomo liso a la inglesa

  • La tendencia dulce de la carne se contrabalancea con la tendencia amarga del tanino
  • La suculencia de la carne se contrapone a la sequedad alcohólica del vino

OPINIÓN PERSONAL: a la nariz no es totalmente abierto y en la boca prevalecen las sensaciones del tanino que determina también el cierre amargo; una buena persistencia gustativa salva un poco la cara a este vino denominado Premium por la viña.

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www.veramonte.cl

CABERNET SAUVIGNON RESERVA – MAIPO VALLEY PRODUCIDO Y EMBOTELLADO POR VIÑA VERAMONTE RUTA 68, KM 66 – CASABLANCA – CHILE PRODUCTO DE CHILE 2007 13,5%

VISUAL ANALYSIS: limpid, ruby, quite thick

OLFACTORY ANALYSIS : herbaceous(green pepper, humus), sundry smells(wood, mint’s flavour), fruity(wild berries), toasted, flowery(rose); at the nose, we recognize immediately the green pepper of cabernet sauvignon, later other scents come out but they are not fully repesented

GUSTATIVE ANALYSIS : at the mouth, maybe there is an excessive mineral note that it is almost obscured by a gustative persistence very considerable

WINE-FOOD COMBINATION : red meat underdone
MY PERSONAL OPINION: a cabernet sauvignon which follows what the diplomatic protocol says about Chilean enology: great nose and on the average at the palate. With a red meat underdone, it would make a good impression


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