Bodega PalomilloEsta Por Venir Barrica
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
The Esta Por Venir Barrica of the Bodega Palomillo is in the top 5 of wines of Norte de Almería.
Food and wine pairings with Esta Por Venir Barrica
Pairings that work perfectly with Esta Por Venir Barrica
Original food and wine pairings with Esta Por Venir Barrica
The Esta Por Venir Barrica of Bodega Palomillo matches generally quite well with dishes of beef, lamb or pork such as recipes of brazilian feijoada, braised lamb with peppers or pan-fried black pudding with apples.
Details and technical informations about Bodega Palomillo's Esta Por Venir Barrica.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Esta Por Venir Barrica from Bodega Palomillo are 0, 2016
Informations about the Bodega Palomillo
The Bodega Palomillo is one of of the world's greatest estates. It offers 5 wines for sale in the of Norte de Almería to come and discover on site or to buy online.
The wine region of Norte de Almería
Piedmontese DOCG of excellence (Ovada and surroundings, Monferrato of Upper Piedmont, marly-sandy soils, Dolcetto only): Dolcetto (100%, Superiore ≥12. 5% alc, aged ≥11 months) as the signature red — deep, structured, with intense blackcurrant, black plum, blackberry, violet, bitter almond and a refined spice-mineral note, firm tannins and persistent length. More structure and concentration than Dolcetto d'Alba. Cigliuti and Cascina Garitina as references.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
