Bodegas Al ZagalRey Zagal Roble
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rey Zagal Roble from the Bodegas Al Zagal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rey Zagal Roble of Bodegas Al Zagal in the region of Andalousie is a powerful.
Food and wine pairings with Rey Zagal Roble
Pairings that work perfectly with Rey Zagal Roble
Original food and wine pairings with Rey Zagal Roble
The Rey Zagal Roble of Bodegas Al Zagal matches generally quite well with dishes of beef, pasta or veal such as recipes of wild boar stew in burgundy style, spaghetti cacio e pepe or beef tournedos with boursin.
Details and technical informations about Bodegas Al Zagal's Rey Zagal Roble.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Rey Zagal Roble from Bodegas Al Zagal are 2013, 2011, 0
Informations about the Bodegas Al Zagal
The Bodegas Al Zagal is one of of the world's greatest estates. It offers 7 wines for sale in the of Andalousie to come and discover on site or to buy online.
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: Vinification
Method and set of techniques for making wine.
