Winery FariñaTiempo 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 Tiempo Tempranillo from the Winery Fariña
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tiempo Tempranillo of Winery Fariña in the region of Castille-et-Léon is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Tiempo Tempranillo of Winery Fariña in the region of Castille-et-Léon often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Tiempo Tempranillo
Pairings that work perfectly with Tiempo Tempranillo
Original food and wine pairings with Tiempo Tempranillo
The Tiempo Tempranillo of Winery Fariña matches generally quite well with dishes of beef, lamb or veal such as recipes of hungarian goulash, lamb meatballs with mint or gizzards in sauce.
Details and technical informations about Winery Fariña's Tiempo 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 Tiempo Tempranillo from Winery Fariña are 0, 2011, 2008, 2013
Informations about the Winery Fariña
The Winery Fariña is one of of the world's great estates. It offers 63 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
