Bodegas Xaló1962 Origen
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 1962 Origen from the Bodegas Xaló
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1962 Origen of Bodegas Xaló in the region of Valence is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the 1962 Origen of Bodegas Xaló in the region of Valence often reveals types of flavors of oak, red fruit.
Food and wine pairings with 1962 Origen
Pairings that work perfectly with 1962 Origen
Original food and wine pairings with 1962 Origen
The 1962 Origen of Bodegas Xaló matches generally quite well with dishes of beef, pasta or veal such as recipes of spanish stew (cocido), rigatoni with courgettes and tomatoes or roast veal with black olives.
Details and technical informations about Bodegas Xaló's 1962 Origen.
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). 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 medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of 1962 Origen from Bodegas Xaló are 1962, 2013, 0, 2014 and 2016.
Informations about the Bodegas Xaló
The Bodegas Xaló is one of of the world's greatest estates. It offers 31 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
