Winery Arboleda MediterráneaPerez Basoco 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 Perez Basoco Tinto from the Winery Arboleda Mediterránea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perez Basoco Tinto of Winery Arboleda Mediterránea in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Perez Basoco Tinto
Pairings that work perfectly with Perez Basoco Tinto
Original food and wine pairings with Perez Basoco Tinto
The Perez Basoco Tinto of Winery Arboleda Mediterránea matches generally quite well with dishes of beef, pasta or veal such as recipes of boeuf en daube, soft and inexpensive pasta gratin or tanjia.
Details and technical informations about Winery Arboleda Mediterránea's Perez Basoco 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.
Last vintages of this wine
The best vintages of Perez Basoco Tinto from Winery Arboleda Mediterránea are 0
Informations about the Winery Arboleda Mediterránea
The Winery Arboleda Mediterránea is one of of the world's great estates. It offers 13 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: 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.
