Winery Carlos MoroReserva Oinoz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Reserva Oinoz of the Winery Carlos Moro is in the top 30 of wines of Rioja.
Taste structure of the Reserva Oinoz from the Winery Carlos Moro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Oinoz of Winery Carlos Moro in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Reserva Oinoz
Pairings that work perfectly with Reserva Oinoz
Original food and wine pairings with Reserva Oinoz
The Reserva Oinoz of Winery Carlos Moro matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf en daube, lamb garam massala or calf's head with sauce ravigote.
Details and technical informations about Winery Carlos Moro's Reserva Oinoz.
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 Reserva Oinoz from Winery Carlos Moro are 2015, 0
Informations about the Winery Carlos Moro
The Winery Carlos Moro is one of of the world's greatest estates. It offers 15 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.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
