Bodegas Los CorzosConde de Argaiz
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 Conde de Argaiz from the Bodegas Los Corzos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Conde de Argaiz of Bodegas Los Corzos in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Conde de Argaiz
Pairings that work perfectly with Conde de Argaiz
Original food and wine pairings with Conde de Argaiz
The Conde de Argaiz of Bodegas Los Corzos matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of lamb, couscous merguez or cocotte chicken roulades.
Details and technical informations about Bodegas Los Corzos's Conde de Argaiz.
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 Conde de Argaiz from Bodegas Los Corzos are 0
Informations about the Bodegas Los Corzos
The Bodegas Los Corzos is one of of the world's great estates. It offers 9 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
