Winery AlvearPalacio Quemado Reserva
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 Palacio Quemado Reserva from the Winery Alvear
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Palacio Quemado Reserva of Winery Alvear in the region of Estrémadure is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Palacio Quemado Reserva of Winery Alvear in the region of Estrémadure often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Palacio Quemado Reserva
Pairings that work perfectly with Palacio Quemado Reserva
Original food and wine pairings with Palacio Quemado Reserva
The Palacio Quemado Reserva of Winery Alvear matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish (anglerfish) à la sétoise, mediterranean lamb necklace or bites of cheese.
Details and technical informations about Winery Alvear's Palacio Quemado Reserva.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Palacio Quemado Reserva from Winery Alvear are 2013, 2011, 2003, 2010 and 2009.
Informations about the Winery Alvear
The Winery Alvear is one of of the world's greatest estates. It offers 65 wines for sale in the of Ribera del Guadiana to come and discover on site or to buy online.
The wine region of Ribera del Guadiana
DO of Extremadura grouping 6 sub-zones (dominant Tierra de Barros), continental climate with scorching summers (40 °C). Signature Tempranillo as king red: supple and sunlit with ripe cherry, plum, leather, vanilla (oak ageing), tobacco and spices, round tannins and fleshy palate. Fruity Garnacha, colour-rich Bobal, peppery Syrah, firm Cabernet. Lively Pardina, neutral Cayetana Blanca, citrus Viura whites.
The wine region of Estrémadure
Autonomous community of western Spain, the 2nd largest national vineyard (~87,000 ha) with excellent value for money. Tempranillo signature in red: round and accessible with signature notes of ripe cherry, plum, soft vanilla, leather and a spicy touch, supple tannins. Sun-drenched Garnacha, colourful Bobal, firm Cabernet complete the line-up. Vivid Cayetana and Pardina whites (citrus, flowers).
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.
