Bodegas CalarCándalo Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cándalo Tempranillo from the Bodegas Calar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cándalo Tempranillo of Bodegas Calar in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Cándalo Tempranillo
Pairings that work perfectly with Cándalo Tempranillo
Original food and wine pairings with Cándalo Tempranillo
The Cándalo Tempranillo of Bodegas Calar matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish tail with white butter, express couscous in a pressure cooker or chicken bonne femme.
Details and technical informations about Bodegas Calar's Cándalo Tempranillo.
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 Cándalo Tempranillo from Bodegas Calar are 2013, 0
Informations about the Bodegas Calar
The Bodegas Calar is one of of the world's greatest estates. It offers 4 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
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".
