Winery Batán de Salas de BerozRoble
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 Roble from the Winery Batán de Salas de Beroz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roble of Winery Batán de Salas de Beroz in the region of Catalogne is a powerful.
Food and wine pairings with Roble
Pairings that work perfectly with Roble
Original food and wine pairings with Roble
The Roble of Winery Batán de Salas de Beroz matches generally quite well with dishes of beef, pasta or veal such as recipes of southern beef meatballs, succulent and easy to make beef lasagna or traditional veal stew.
Details and technical informations about Winery Batán de Salas de Beroz's Roble.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Roble from Winery Batán de Salas de Beroz are 0
Informations about the Winery Batán de Salas de Beroz
The Winery Batán de Salas de Beroz is one of of the world's great estates. It offers 24 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
