Bodegas FaustinoVI Kosher
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the VI Kosher from the Bodegas Faustino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the VI Kosher of Bodegas Faustino in the region of Rioja is a with a nice balance between acidity and tannins.
Food and wine pairings with VI Kosher
Pairings that work perfectly with VI Kosher
Original food and wine pairings with VI Kosher
The VI Kosher of Bodegas Faustino matches generally quite well with dishes of beef, lamb or veal such as recipes of piglet shoulder with melting baked apples, lamb kebab or chicken with rice for cookeo robot.
Details and technical informations about Bodegas Faustino's VI Kosher.
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 VI Kosher from Bodegas Faustino are 2019, 0
Informations about the Bodegas Faustino
The Bodegas Faustino is one of of the world's great estates. It offers 57 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
