Winery PinordGran Logrado Cosecha
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 Gran Logrado Cosecha from the Winery Pinord
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Logrado Cosecha of Winery Pinord in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Gran Logrado Cosecha
Pairings that work perfectly with Gran Logrado Cosecha
Original food and wine pairings with Gran Logrado Cosecha
The Gran Logrado Cosecha of Winery Pinord matches generally quite well with dishes of beef, lamb or veal such as recipes of beef enchilladas au gratin, mouse of lamb with thyme or roast veal orloff with mushrooms.
Details and technical informations about Winery Pinord's Gran Logrado Cosecha.
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 Gran Logrado Cosecha from Winery Pinord are 0, 2018
Informations about the Winery Pinord
The Winery Pinord is one of of the world's great estates. It offers 175 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
