Bodegas ArraezMiss Tela
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Miss Tela
Pairings that work perfectly with Miss Tela
Original food and wine pairings with Miss Tela
The Miss Tela of Bodegas Arraez matches generally quite well with dishes of spicy food or sweet desserts such as recipes of carry camaron (gambas) from reunion or meringue for dummies.
Details and technical informations about Bodegas Arraez's Miss Tela.
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 Miss Tela from Bodegas Arraez are 0
Informations about the Bodegas Arraez
The Bodegas Arraez is one of of the world's great estates. It offers 76 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
