Bodegas del RomeralGran Reserva Tinto Extra
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gran Reserva Tinto Extra from the Bodegas del Romeral
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Reserva Tinto Extra of Bodegas del Romeral in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Gran Reserva Tinto Extra
Pairings that work perfectly with Gran Reserva Tinto Extra
Original food and wine pairings with Gran Reserva Tinto Extra
The Gran Reserva Tinto Extra of Bodegas del Romeral matches generally quite well with dishes of beef, lamb or veal such as recipes of express veal stew in a pressure cooker, milk-fed lamb sautéed with saffron and lemon or veal shank in a pot au feu with star anise.
Details and technical informations about Bodegas del Romeral's Gran Reserva Tinto Extra.
Discover the grape variety: Folignan
Simple, lively dry whites with a pale golden robe and a lean, sharp palate, with understated aromas of citrus (lemon), white flowers and herbal notes. Neutral, acidic profile primarily intended for distillation into Cognac and Armagnac. Grown in the Charentes and the Landes; contributes to French eaux-de-vie. French white variety created in 1965 in Montpellier by Paul Truel, crossing of folle blanche and ugni blanc.
Informations about the Bodegas del Romeral
The Bodegas del Romeral is one of of the world's great estates. It offers 4 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
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.
