Winery AldiNino Perdido Uva Pura
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 Nino Perdido Uva Pura from the Winery Aldi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nino Perdido Uva Pura of Winery Aldi in the region of Vinos de Pago is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Nino Perdido Uva Pura
Pairings that work perfectly with Nino Perdido Uva Pura
Original food and wine pairings with Nino Perdido Uva Pura
The Nino Perdido Uva Pura of Winery Aldi matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecue burger, special' tagliatelle carbonara or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Aldi's Nino Perdido Uva Pura.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Nino Perdido Uva Pura from Winery Aldi are 2017
Informations about the Winery Aldi
The Winery Aldi is one of of the world's great estates. It offers 321 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
