Winery Alqueria de MoraymaTempranillo-Syrah-Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempranillo-Syrah-Cabernet from the Winery Alqueria de Morayma
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo-Syrah-Cabernet of Winery Alqueria de Morayma in the region of Andalousie is a powerful.
Food and wine pairings with Tempranillo-Syrah-Cabernet
Pairings that work perfectly with Tempranillo-Syrah-Cabernet
Original food and wine pairings with Tempranillo-Syrah-Cabernet
The Tempranillo-Syrah-Cabernet of Winery Alqueria de Morayma matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini with port sauce, thai coconut chicken with black mushrooms or sauté of veal with corsican style.
Details and technical informations about Winery Alqueria de Morayma's Tempranillo-Syrah-Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Tempranillo-Syrah-Cabernet from Winery Alqueria de Morayma are 2013, 2010, 0, 2014
Informations about the Winery Alqueria de Morayma
The Winery Alqueria de Morayma is one of of the world's greatest estates. It offers 2 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
