Bodegas MuroApolinar's Dream
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 Apolinar's Dream from the Bodegas Muro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Apolinar's Dream of Bodegas Muro in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Apolinar's Dream
Pairings that work perfectly with Apolinar's Dream
Original food and wine pairings with Apolinar's Dream
The Apolinar's Dream of Bodegas Muro matches generally quite well with dishes of beef, lamb or veal such as recipes of sautéed pork with pineapple, pumpkin parmentier hash or pork shank stew.
Details and technical informations about Bodegas Muro's Apolinar's Dream.
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.
Informations about the Bodegas Muro
The Bodegas Muro is one of of the world's greatest estates. It offers 13 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
