Winery BarbadilloReserva
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 Reserva from the Winery Barbadillo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Barbadillo in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Barbadillo matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti with beef balls, goat cheese and spinach lasagne or veal saltimbocca.
Details and technical informations about Winery Barbadillo's Reserva.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Last vintages of this wine
The best vintages of Reserva from Winery Barbadillo are 2012, 2011, 0, 2013 and 2010.
Informations about the Winery Barbadillo
The Winery Barbadillo is one of of the world's great estates. It offers 85 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
The word of the wine: Foxé
An animal odor found in certain reduced or old wines, which are also said to fox, in reference to the fox.
