Winery Arms LengthSpanish Fly Mix Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Spanish Fly Mix Tempranillo of Winery Arms Length in the region of Australie du Sud often reveals types of flavors of red fruit.
Food and wine pairings with Spanish Fly Mix Tempranillo
Pairings that work perfectly with Spanish Fly Mix Tempranillo
Original food and wine pairings with Spanish Fly Mix Tempranillo
The Spanish Fly Mix Tempranillo of Winery Arms Length matches generally quite well with dishes of beef, lamb or pork such as recipes of fondue with broth, merguez with lentils or cassoulet of yesteryear.
Details and technical informations about Winery Arms Length's Spanish Fly Mix Tempranillo.
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 Spanish Fly Mix Tempranillo from Winery Arms Length are 2017, 2018, 0
Informations about the Winery Arms Length
The Winery Arms Length is one of of the world's greatest estates. It offers 4 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
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.
