Bodegas PerferTinto Perfer
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.
The Tinto Perfer of the Bodegas Perfer is in the top 5 of wines of Desierto de Almería.
Taste structure of the Tinto Perfer from the Bodegas Perfer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Perfer of Bodegas Perfer in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Tinto Perfer
Pairings that work perfectly with Tinto Perfer
Original food and wine pairings with Tinto Perfer
The Tinto Perfer of Bodegas Perfer matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, marco's pasta with bacon or meatballs catalan style.
Details and technical informations about Bodegas Perfer's Tinto Perfer.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Informations about the Bodegas Perfer
The Bodegas Perfer is one of of the world's greatest estates. It offers 13 wines for sale in the of Desierto de Almería to come and discover on site or to buy online.
The wine region of Desierto de Almería
The wine region of Desierto de Almería is located in the region of Andalousie of Spain. Wineries and vineyards like the Domaine Bodegas Perfer or the Domaine Bodegas Perfer produce mainly wines red and white. The most planted grape varieties in the region of Desierto de Almería are Tempranillo, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Desierto de Almería often reveals types of flavors of oak.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
News related to this wine
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
At the heart of the terroirs of Mâcon-Bussières
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
At the heart of the terroirs of Mâcon-Cruzille
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Cruzille, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
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.
