Winery AGEAl Panpan Rioja
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Al Panpan Rioja from the Winery AGE
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Al Panpan Rioja of Winery AGE in the region of Rioja is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Al Panpan Rioja
Pairings that work perfectly with Al Panpan Rioja
Original food and wine pairings with Al Panpan Rioja
The Al Panpan Rioja of Winery AGE matches generally quite well with dishes of beef, lamb or veal such as recipes of veal shank with mushrooms, lamb mouse with figs and grapes or flank steak with shallots in red wine sauce.
Details and technical informations about Winery AGE's Al Panpan Rioja.
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.
Last vintages of this wine
The best vintages of Al Panpan Rioja from Winery AGE are 2014, 0, 2012
Informations about the Winery AGE
The Winery AGE is one of of the world's greatest estates. It offers 9 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
