Winery El AngostoVereda Monastrell
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 beef, game (deer, venison) or lamb.
Taste structure of the Vereda Monastrell from the Winery El Angosto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vereda Monastrell of Winery El Angosto in the region of Valence is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Vereda Monastrell of Winery El Angosto in the region of Valence often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Vereda Monastrell
Pairings that work perfectly with Vereda Monastrell
Original food and wine pairings with Vereda Monastrell
The Vereda Monastrell of Winery El Angosto matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, lasagna bolognese or pan-fried lamb heart.
Details and technical informations about Winery El Angosto's Vereda Monastrell.
Discover the grape variety: Datal
Intraspecific crossing obtained in 1956 between the Beirut date palm and the Alexandria muscatel. This variety is not widely cultivated in France, although it is registered in the Official Catalogue of table grape varieties, list A1. It can be found in South Africa, Portugal, etc.
Last vintages of this wine
The best vintages of Vereda Monastrell from Winery El Angosto are 2015, 2017, 0, 2016 and 2010.
Informations about the Winery El Angosto
The Winery El Angosto is one of of the world's greatest estates. It offers 21 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
