Bodegas Sierra de GuaraEl Renque
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the El Renque from the Bodegas Sierra de Guara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Renque of Bodegas Sierra de Guara in the region of Aragon is a powerful.
Food and wine pairings with El Renque
Pairings that work perfectly with El Renque
Original food and wine pairings with El Renque
The El Renque of Bodegas Sierra de Guara matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecue burger, spaghetti cacio e pepe or chicken supreme with morels.
Details and technical informations about Bodegas Sierra de Guara's El Renque.
Discover the grape variety: Glera
Fresh, fruity sparkling wines with fine bubbles and an airy mouth, featuring aromas of green apple, pear, white peach, white flowers, citrus and fresh almond notes. Tonic acidity, light and refreshing finish. The undisputed star of Prosecco DOC, Prosecco di Conegliano Valdobbiadene DOCG and Asolo Prosecco DOCG, one of the world's most exported sparkling wines (Charmat method). Native Venetian grape, formerly called Prosecco.
Last vintages of this wine
The best vintages of El Renque from Bodegas Sierra de Guara are 0
Informations about the Bodegas Sierra de Guara
The Bodegas Sierra de Guara is one of of the world's greatest estates. It offers 3 wines for sale in the of Aragon to come and discover on site or to buy online.
The wine region of Aragon
Autonomous community of northeast Spain, historic kingdom of Iberian red Grenache (~75%). Signature Garnacha: generous and sun-drenched with signature ripe cherry, crushed strawberry, garrigue, kirsch, sweet spice and a balsamic touch, round tannins and a warm, alcoholic palate. 4 major DOs: Cariñena the largest (old vines), Calatayud high-altitude, Campo de Borja and Somontano at the Pyrenean foothills. Fresh Macabeo and Garnacha blanca whites.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
