Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
It is known here by various synonyms, including Tinta del Pais, Tinto de Toro and Tinto Fino. It is the source of all the best wines in the region, with the exception of Bierzo, which makes good use of Mencia. The other grape varieties are the French varieties Cabernet Sauvignon, Merlot and Syrah. The white wines of Castilla y Léon are much less numerous than the reds, but hardly less prestigious.
wines from the region of Castille-et-Léon go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chicken, beef and lamb couscous (morocco), eggplant, lamb and goat lasagna or duck breast and roasted peaches.
On the nose in the region of Castille-et-Léon often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry. In the mouth in the region of Castille-et-Léon is a powerful with a nice balance between acidity and tannins.
