Winery Amézola de la MoraViña Amézola Tinto
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 Viña Amézola Tinto from the Winery Amézola de la Mora
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Amézola Tinto of Winery Amézola de la Mora in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Viña Amézola Tinto
Pairings that work perfectly with Viña Amézola Tinto
Original food and wine pairings with Viña Amézola Tinto
The Viña Amézola Tinto of Winery Amézola de la Mora matches generally quite well with dishes of beef, lamb or veal such as recipes of beef colombo bourguignon style, lamb marinated in white wine or veal escalope with marsala.
Details and technical informations about Winery Amézola de la Mora's Viña Amézola Tinto.
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 Amézola de la Mora
The Winery Amézola de la Mora 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
