Bodegas LoaSalve Tempranillo
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 Salve Tempranillo from the Bodegas Loa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Salve Tempranillo of Bodegas Loa in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Salve Tempranillo
Pairings that work perfectly with Salve Tempranillo
Original food and wine pairings with Salve Tempranillo
The Salve Tempranillo of Bodegas Loa matches generally quite well with dishes of beef, lamb or veal such as recipes of southern beef meatballs, lamb colombo or stuffed cutlets.
Details and technical informations about Bodegas Loa's Salve Tempranillo.
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 Salve Tempranillo from Bodegas Loa are 0, 2018
Informations about the Bodegas Loa
The Bodegas Loa 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.
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.
