Bodegas PerahigosGarcibuey de Perahigos
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 Garcibuey de Perahigos from the Bodegas Perahigos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garcibuey de Perahigos of Bodegas Perahigos in the region of Castille-et-Léon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Garcibuey de Perahigos
Pairings that work perfectly with Garcibuey de Perahigos
Original food and wine pairings with Garcibuey de Perahigos
The Garcibuey de Perahigos of Bodegas Perahigos matches generally quite well with dishes of beef, pasta or veal such as recipes of beef luc lake, mami's macaroni and gruyere gratin or curried veal roulades.
Details and technical informations about Bodegas Perahigos's Garcibuey de Perahigos.
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.
Last vintages of this wine
The best vintages of Garcibuey de Perahigos from Bodegas Perahigos are 2016, 0
Informations about the Bodegas Perahigos
The Bodegas Perahigos is one of of the world's greatest estates. It offers 11 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
