Winery Cameron HughesLot 93 Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lot 93 Tempranillo from the Winery Cameron Hughes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lot 93 Tempranillo of Winery Cameron Hughes in the region of Rioja is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Lot 93 Tempranillo
Pairings that work perfectly with Lot 93 Tempranillo
Original food and wine pairings with Lot 93 Tempranillo
The Lot 93 Tempranillo of Winery Cameron Hughes matches generally quite well with dishes of beef, lamb or veal such as recipes of beef enchilladas au gratin, lamb tagine with vegetables and sweet potatoes or veal curry.
Details and technical informations about Winery Cameron Hughes's Lot 93 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.
Informations about the Winery Cameron Hughes
The Winery Cameron Hughes is one of wineries to follow in Rioja.. It offers 697 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.
News related to this wine
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The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
