Bodegas del SazPerojil Red Dry
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 Perojil Red Dry from the Bodegas del Saz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perojil Red Dry of Bodegas del Saz in the region of Vinos de Pago is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Perojil Red Dry
Pairings that work perfectly with Perojil Red Dry
Original food and wine pairings with Perojil Red Dry
The Perojil Red Dry of Bodegas del Saz matches generally quite well with dishes of beef, lamb or veal such as recipes of savoyard matafans, stuffed zucchini with merguez, beef and spices or old-fashioned pork roll.
Details and technical informations about Bodegas del Saz's Perojil Red Dry.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Perojil Red Dry from Bodegas del Saz are 0, 2017
Informations about the Bodegas del Saz
The Bodegas del Saz is one of of the world's great estates. It offers 17 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
