Winery Carlos SerresOnomástica Rioja Reserva
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.
Taste structure of the Onomástica Rioja Reserva from the Winery Carlos Serres
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Onomástica Rioja Reserva of Winery Carlos Serres in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Onomástica Rioja Reserva of Winery Carlos Serres in the region of Rioja often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Onomástica Rioja Reserva
Pairings that work perfectly with Onomástica Rioja Reserva
Original food and wine pairings with Onomástica Rioja Reserva
The Onomástica Rioja Reserva of Winery Carlos Serres matches generally quite well with dishes of beef, lamb or veal such as recipes of beef fashion, roast lamb with thyme or veal escalope with lemon sauce.
Details and technical informations about Winery Carlos Serres's Onomástica Rioja Reserva.
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 Onomástica Rioja Reserva from Winery Carlos Serres are 2014, 2004, 2001, 1995 and 2011.
Informations about the Winery Carlos Serres
The Winery Carlos Serres is one of of the world's greatest estates. It offers 51 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
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
At the heart of the terroirs of Mâcon-Bussières
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Chablis: #locationmatters by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
