Bodegas TrobatNoble Negre
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 Noble Negre from the Bodegas Trobat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Noble Negre of Bodegas Trobat in the region of Catalogne is a powerful.
Food and wine pairings with Noble Negre
Pairings that work perfectly with Noble Negre
Original food and wine pairings with Noble Negre
The Noble Negre of Bodegas Trobat matches generally quite well with dishes of beef, pasta or veal such as recipes of polish goulash, roast beef in a foie gras and chanterelle crust or potjevleesch.
Details and technical informations about Bodegas Trobat's Noble Negre.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Noble Negre from Bodegas Trobat are 2013, 2011, 0, 2014
Informations about the Bodegas Trobat
The Bodegas Trobat is one of of the world's greatest estates. It offers 39 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
