Bodega MatadorParreno
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Parreno from the Bodega Matador
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Parreno of Bodega Matador in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with Parreno
Pairings that work perfectly with Parreno
Original food and wine pairings with Parreno
The Parreno of Bodega Matador matches generally quite well with dishes of beef, pasta or veal such as recipes of korean bibimbap, pasta carbonara or roast veal with mustard cream.
Details and technical informations about Bodega Matador's Parreno.
Discover the grape variety: Varousset
Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Parreno from Bodega Matador are 2001, 0
Informations about the Bodega Matador
The Bodega Matador is one of of the world's greatest estates. It offers 12 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
