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Bubbles in the Wine Routs of Mendoza

04.AGO.10, 15:34 With a renovated and comfortable visitor center, Bodega Chandon receives the tourism with the warmth and enthusiasm that knows how to transmit the entire team of Tatiana Casero, responsible for the area. In this note you will meet a different option to enjoy the wineries of Mendoza with a lunch full of bubbles in a winery with a history, which chose Argentina as the first landing outside France.

Image Gallery

  • Frente del centro de visitas de Chandon
  • Un buen mometo para tomar una foto
  • Primer paso: Langostinos jumbo en costra de coco y crema ácida y Chandon Extra Brut
  • Carpaccio de salmón ahumado en tomillo con radiccio y hierbas de parmesano Italia
  • Empanada criolla con un suave picante
  • Solomillo de cerdo sobre manteca de manzana y mil hojas de batatas y pera asiática maridado con Baron B Brut Nature
  • Panacota de rosas sobre jarabe de maracuyá picante y perlas de maracuyá con shot de jugo de naranja y Hennessy XO y Chandon Cuvée Reserve Chardonnay
  • Chandon
  • Estilo Chandon
  • Los cuatro Protagonistas del almuerzo
  • Detalles de Tatiana
  • Onofre Arcos y Marcos Zabaleta
  • Tatiana Casero, anfitriona y responsable del área de Turismo de Chandon
  • Chandon
  • Interion Chandon
  • Brioche de páprika con mollejas a la oliva y chutney de ciruela junto a Chandon Cuvée Reserve Pinot Noir

Visit the winery and its history is important for all wine lovers as it is to understand the origins of the brand which gave the impulse to categorize the quality of sparkling wines in our country. Leading market share and maintaining the same tradition to develop its products from the beginning in Argentina (1952), they offer a practical and concrete tour for the visitor to have a clear concept of winemaking and flavors. And for this there are different options: lunch- tasting, sparkling wine tastings and events for groups to enjoy the evening at this friendly place.

Today we share our experience of having lunch with Tatiana Casero and Onofre Arcos, Director of Winemaking with 35 years of history within Chandon sparkling.

A thousand anecdotes in so many years made our visit a marriage of flavors and stories that generously Onofre and Tatiana recounted. To order lunch Marcos Zabaleta, Chandon chef presented us every dish and every sparkling to share the elaboration of the meal. Marcos began offering jumbo prawns in coconut crust and sour cream and smoked salmon carpaccio with radicchio, thyme and strands of parmesan cheese to enjoy the Chandon Extra Brut. Then to taste the Pinot Noir Chandon Cuvee Reserve, Marcos chose a paprika brioche with sweetbreads sauteed in olive oil and plum chutney, and our empanada criolla with a soft spicy sauce.

For the arrival of Baron B Brut Nature we enjoyed the pork tenderloin over apple butter on a puff pastry of sweet potatoes and Asian pear. In a surprising dessert, a rose Panacota on passion fruit spicy syrup and passion fruit pearls with a shot of orange juice and Hennessy XO.

By Jorge Cabrera, Luis and Martín Mantegini by caminosdelvino.com

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