The flavor of grilled meat in wine of Castille-et-Léon
Discover the of Castille-et-Léon wines revealing the of grilled meat flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
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.
Southern Rhône 2020 overall rating: 4/5 Fresh, juicy and immediate reds with lower alcohol than recent years, though some lack concentration. Beautiful white wines. Southern Rhône 2020 red wine of the vintage: Domaine de la Janasse, Chaupin, Châteauneuf-du-Pape 2020 Southern Rhône 2020 white wine of the vintage: Château de Beaucastel, Châteauneuf-du-Pape 2020 Some vintages, such as 2016 and 2018, produce one style of wine in the Southern Rhône and a very different one in the Northern Rhône. In 2 ...
The Francs de Pied (Ungrafted Vines) group, which last met two weeks ago at Pasquet’s Liber Pater winery in the Graves, consists of a growing circle of vignerons who work with ungrafted vineyards planted to native varieties. The list includes Francs de Pied president Loïc Pasquet himself, vice-president Egon Müller (Mosel), and secretary Andrea Polidoro of Cupano (Montalcino) and Contrada Contro (Marche); as well as Gocha Chkhaidze of leading Georgian winery, Askaneli; Thibault Liger-Belair (Bur ...
I first contributed to Decanter back in November 1988; the hundreds of columns and articles I’ve written since constitute a journey of discovery. I squirm, though, if I’m described as a ‘wine expert’. Whatever wine knowledge we acquire quickly cools, congeals and crusts over, like custard or gravy, as the years pass. The wine world expands at a clip. Every vintage rewrites history. It’s the chance to share discoveries – not just about wines, but about people, places and the act of drinking itsel ...