Winery Abadía MercierY Knot Tinto
Red wine
This wine is a blend of 2 varietals which are the Tempranillo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Y Knot Tinto from the Winery Abadía Mercier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Y Knot Tinto of Winery Abadía Mercier in the region of Castille is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Y Knot Tinto
Pairings that work perfectly with Y Knot Tinto
Original food and wine pairings with Y Knot Tinto
The Y Knot Tinto of Winery Abadía Mercier matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, macaroni and angel hair gratin or very soft beef bourguignon.
Details and technical informations about Winery Abadía Mercier's Y Knot Tinto.
Discover the grape variety: Tempranillo
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.
Informations about the Winery Abadía Mercier
The Winery Abadía Mercier is one of of the world's greatest estates. It offers 10 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
