Winery BorealFaro del Norte Tinto
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The Faro del Norte Tinto of the Winery Boreal is in the top 20 of wines of Cantabrie.
Taste structure of the Faro del Norte Tinto from the Winery Boreal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Faro del Norte Tinto of Winery Boreal in the region of Cantabrie is a .
Food and wine pairings with Faro del Norte Tinto
Pairings that work perfectly with Faro del Norte Tinto
Original food and wine pairings with Faro del Norte Tinto
The Faro del Norte Tinto of Winery Boreal matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with mushrooms, pasta with lemon and comté cheese or veal cutlets parmigiana.
Details and technical informations about Winery Boreal's Faro del Norte Tinto.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Informations about the Winery Boreal
The Winery Boreal is one of of the world's greatest estates. It offers 7 wines for sale in the of Cantabrie to come and discover on site or to buy online.
The wine region of Cantabrie
Cantabria is a small region on the northern coast of Spain, wedged between the Cantabrian Mountains and the Bay of Biscay. Together with its neighbours, Asturias (to the west) and the Basque Country (to the east), this lush, mountainous region is affectionately known as España Verde, ("Green Spain"). Viticulture has not traditionally been important here, as the local soils are too fertile and the Climate too wet and windy for quality viticulture. The few wines that are produced tend to be low-alcohol, high-acid, bright-tasting white wines, similar to the txakoli of the Basque Country.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
