Winery BohedalHebabe Garnacha
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 Hebabe Garnacha from the Winery Bohedal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hebabe Garnacha of Winery Bohedal in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Hebabe Garnacha
Pairings that work perfectly with Hebabe Garnacha
Original food and wine pairings with Hebabe Garnacha
The Hebabe Garnacha of Winery Bohedal matches generally quite well with dishes of beef, lamb or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., tunisian haja or sauté of veal with the moulinex cookeo.
Details and technical informations about Winery Bohedal's Hebabe Garnacha.
Discover the grape variety: Pinella blanca
A very old grape variety that has been cultivated for a very long time in Italy - where it originated - and that can still be found today in the Veneto region. It is also known in Slovenia and Bulgaria, but is virtually unknown in France. According to genetic analysis, it is related to the white gouais, which it resembles somewhat. There is a Pinella nera, but it is not clear whether it is the black form.
Last vintages of this wine
The best vintages of Hebabe Garnacha from Winery Bohedal are 2015, 0
Informations about the Winery Bohedal
The Winery Bohedal is one of of the world's greatest estates. It offers 11 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.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
