Winery Coto de AlicanteCoto De Alinte Dry Red
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Coto De Alinte Dry Red from the Winery Coto de Alicante
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coto De Alinte Dry Red of Winery Coto de Alicante in the region of Valence is a powerful.
Food and wine pairings with Coto De Alinte Dry Red
Pairings that work perfectly with Coto De Alinte Dry Red
Original food and wine pairings with Coto De Alinte Dry Red
The Coto De Alinte Dry Red of Winery Coto de Alicante matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot au feu (grandma's style), light lasagne without béchamel sauce or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Coto de Alicante's Coto De Alinte Dry Red.
Discover the grape variety: Madeleine angevine O.
This variety was obtained in the 19th century by Christian Oberlin, by crossing the madeleine angevine with the bouquettraube, registered in the Official Catalogue of vine varieties list A1. It should not be confused with the said Madeleine Angevine because its resemblance is strong, at least in its bunches. Today, Madeleine angevine Oberlin is no longer cultivated, it is still only found in a few private homes, usually on trellises. - Synonymy: angevine oberlin, madeleine blonde oberlin (the synonymy of grape varieties, click here!)
Last vintages of this wine
The best vintages of Coto De Alinte Dry Red from Winery Coto de Alicante are 0
Informations about the Winery Coto de Alicante
The Winery Coto de Alicante is one of of the world's greatest estates. It offers 4 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
