Bodegas JalónPeña Aldera Reserva
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 Peña Aldera Reserva from the Bodegas Jalón
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Peña Aldera Reserva of Bodegas Jalón in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Peña Aldera Reserva of Bodegas Jalón in the region of Rioja often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Peña Aldera Reserva
Pairings that work perfectly with Peña Aldera Reserva
Original food and wine pairings with Peña Aldera Reserva
The Peña Aldera Reserva of Bodegas Jalón matches generally quite well with dishes of beef, lamb or veal such as recipes of sauté of lamb with curry, leg of lamb with baked potatoes or osso-bucco with asian flavours, funambuline style.
Details and technical informations about Bodegas Jalón's Peña Aldera Reserva.
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 Peña Aldera Reserva from Bodegas Jalón are 2007, 2011, 2010, 2009
Informations about the Bodegas Jalón
The Bodegas Jalón is one of of the world's greatest estates. It offers 5 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.
News related to this wine
Geographical denomination: The first step towards the notion of terroir – Focus Mâcon
We created this photomontage, to show you the landscapes and the different characteristics of the 27 geographical denominations of the Mâcon appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on Mâcon wines! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find ...
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The Irancy appellation seen by Nicolas Ferrari
Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
