Winery BatallerBenicadell Tinto
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Benicadell Tinto
Pairings that work perfectly with Benicadell Tinto
Original food and wine pairings with Benicadell Tinto
The Benicadell Tinto of Winery Bataller matches generally quite well with dishes of beef, lamb or pork such as recipes of cabri en colombo with creole sauce, leg of lamb with baked potatoes or ham and cheese omelette.
Details and technical informations about Winery Bataller's Benicadell 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 Benicadell Tinto from Winery Bataller are 0
Informations about the Winery Bataller
The Winery Bataller is one of of the world's greatest estates. It offers 5 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
