Bodegas SokatiraTempranillo
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 Tempranillo of the Bodegas Sokatira is in the top 10 of wines of Rioja.
Taste structure of the Tempranillo from the Bodegas Sokatira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo of Bodegas Sokatira in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Tempranillo
Pairings that work perfectly with Tempranillo
Original food and wine pairings with Tempranillo
The Tempranillo of Bodegas Sokatira matches generally quite well with dishes of beef, lamb or veal such as recipes of puchero, lamb mice confit in port wine or milanese cutlets like in italy.
Details and technical informations about Bodegas Sokatira's Tempranillo.
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.
Informations about the Bodegas Sokatira
The Bodegas Sokatira is one of of the world's greatest estates. It offers 10 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.
News related to this wine
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The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
