Winery AGERioja Cosecha
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rioja Cosecha from the Winery AGE
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Cosecha of Winery AGE in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rioja Cosecha
Pairings that work perfectly with Rioja Cosecha
Original food and wine pairings with Rioja Cosecha
The Rioja Cosecha of Winery AGE matches generally quite well with dishes of beef, lamb or veal such as recipes of beef kidney, leg of lamb with garlic and rosemary or veal tagine with peas.
Details and technical informations about Winery AGE's Rioja Cosecha.
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 Rioja Cosecha from Winery AGE are 1939, 0
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
