
Winery AlmarazVega del Garoa
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 Vega del Garoa from the Winery Almaraz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vega del Garoa of Winery Almaraz in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vega del Garoa
Pairings that work perfectly with Vega del Garoa
Original food and wine pairings with Vega del Garoa
The Vega del Garoa of Winery Almaraz matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a foie gras and chanterelle crust, lamb tagine with prunes and dried fruits or express veal stew in a pressure cooker.
Details and technical informations about Winery Almaraz's Vega del Garoa.
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 Almaraz
The Winery Almaraz is one of of the world's greatest estates. It offers 7 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.
News related to this wine
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The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).