Winery VitivinosAzua Roble Selección Bobal
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 Azua Roble Selección Bobal from the Winery Vitivinos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Azua Roble Selección Bobal of Winery Vitivinos in the region of Castille is a powerful.
Food and wine pairings with Azua Roble Selección Bobal
Pairings that work perfectly with Azua Roble Selección Bobal
Original food and wine pairings with Azua Roble Selección Bobal
The Azua Roble Selección Bobal of Winery Vitivinos matches generally quite well with dishes of beef, pasta or veal such as recipes of shoulder of suckling lamb confit with herbs, fettuccine with cream and cheese or stuffed squid in the sétoise sauce.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Azua Roble Selección Bobal from Winery Vitivinos are 2014
Informations about the Winery Vitivinos
The Winery Vitivinos is one of of the world's greatest estates. It offers 19 wines for sale in the of Manchuela to come and discover on site or to buy online.
The wine region of Manchuela
The wine region of Manchuela is located in the region of Castille of Spain. Wineries and vineyards like the Domaine Finca Sandoval or the Domaine Bodega Iniesta produce mainly wines red, white and pink. The most planted grape varieties in the region of Manchuela are Bobal, Tempranillo and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Manchuela often reveals types of flavors of beeswax, raspberry or chocolate and sometimes also flavors of cedar, cigar box or floral.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
News related to this wine
How to work with Chablis wines as a sommelier by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
At the heart of the terroirs of Mâcon-Lugny
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
