Winery SolabalVala de Solabal
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 Vala de Solabal from the Winery Solabal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vala de Solabal of Winery Solabal in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Vala de Solabal
Pairings that work perfectly with Vala de Solabal
Original food and wine pairings with Vala de Solabal
The Vala de Solabal of Winery Solabal matches generally quite well with dishes of beef, lamb or veal such as recipes of baked marrow bones, canned cassoulet or duck with orange.
Details and technical informations about Winery Solabal's Vala de Solabal.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Vala de Solabal from Winery Solabal are 2008, 2006, 2010, 0 and 2012.
Informations about the Winery Solabal
The Winery Solabal 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
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
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.
