Winery Antonio Escribano PascualSelección Joven
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Selección Joven from the Winery Antonio Escribano Pascual
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selección Joven of Winery Antonio Escribano Pascual in the region of Rioja is a powerful.
Food and wine pairings with Selección Joven
Pairings that work perfectly with Selección Joven
Original food and wine pairings with Selección Joven
The Selección Joven of Winery Antonio Escribano Pascual matches generally quite well with dishes of beef, lamb or veal such as recipes of chickpeas spanish style, lamb in a crown with spring vegetables or flank steak with shallots in red wine sauce.
Details and technical informations about Winery Antonio Escribano Pascual's Selección Joven.
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 Antonio Escribano Pascual
The Winery Antonio Escribano Pascual is one of of the world's greatest estates. It offers 2 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
