Winery Castillo Santa BarbaraTempranillo - Syrah
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 Tempranillo - Syrah from the Winery Castillo Santa Barbara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo - Syrah of Winery Castillo Santa Barbara in the region of Castille is a powerful.
Food and wine pairings with Tempranillo - Syrah
Pairings that work perfectly with Tempranillo - Syrah
Original food and wine pairings with Tempranillo - Syrah
The Tempranillo - Syrah of Winery Castillo Santa Barbara matches generally quite well with dishes of beef, pasta or veal such as recipes of slow-cooked fillet of beef, pasta alla norma or guinea fowl with olives.
Details and technical informations about Winery Castillo Santa Barbara's Tempranillo - Syrah.
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 Castillo Santa Barbara
The Winery Castillo Santa Barbara is one of of the world's great estates. It offers 13 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
