Wines made from Tempranillo grapes of Ribera del Gállego-Cinco Villas
Discover the best wines made with Tempranillo as a single variety or as a blend of Ribera del Gállego-Cinco Villas.
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
The wine region of Ribera del Gállego-Cinco Villas is located in the region of Aragon of Spain. Wineries and vineyards like the Domaine Edra or the Domaine Edra produce mainly wines red, pink and white. The most planted grape varieties in the region of Ribera del Gállego-Cinco Villas are Merlot, Tempranillo and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Ribera del Gállego-Cinco Villas often reveals types of flavors of black fruit, oak or non oak and sometimes also flavors of earth, spices or red fruit.
In the first part of this series, see the wines that the Decanter editorial team is most excited about tasting at the Decanter Fine Wine Encounter NYC on Saturday 18th June 2022. Amy Wislocki – Decanter Magazine Editor Cape Landing Blackwood Cabernet Sauvignon, Margaret River 2019 At the end of every year at Decanter, we organise a ‘Wines of the Year‘ tasting. We ask our key contributors and editorial staff to pick out the wines that most impressed them during the year just gon ...
What kind of wine should you serve at a BBQ? With the weather (hopefully) on our side, there are few things better than a barbecue in the sunshine accompanied by a delicious glass of wine. Choosing a good bottle for your barbecue can really elevate the occasion, although for something a little less formal, there’s plenty to choose from in terms of canned or bag-in-box wines instead. Forget those days of washing down a burnt burger with warm Chardonnay or a ‘cooked’ red served in a plastic ...
I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...