Winery Cañada de la EncinaBobal
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 Bobal from the Winery Cañada de la Encina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal of Winery Cañada de la Encina in the region of Valence is a powerful.
Food and wine pairings with Bobal
Pairings that work perfectly with Bobal
Original food and wine pairings with Bobal
The Bobal of Winery Cañada de la Encina matches generally quite well with dishes of beef, pasta or veal such as recipes of mexican beef tacos, italian pasta or veal shank with mushrooms.
Details and technical informations about Winery Cañada de la Encina's Bobal.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Bobal from Winery Cañada de la Encina are 0
Informations about the Winery Cañada de la Encina
The Winery Cañada de la Encina 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
