Winery Brian McguiganBlack Label Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Black Label Tempranillo
Pairings that work perfectly with Black Label Tempranillo
Original food and wine pairings with Black Label Tempranillo
The Black Label Tempranillo of Winery Brian Mcguigan matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tagliata with truffle oil, shoulder of lamb stuffed with cognac or kig ha farz (breton stew).
Details and technical informations about Winery Brian Mcguigan's Black Label Tempranillo.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. 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 black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Black Label Tempranillo from Winery Brian Mcguigan are 0
Informations about the Winery Brian Mcguigan
The Winery Brian Mcguigan is one of wineries to follow in Nouvelle-Galles du Sud.. It offers 201 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
