Winery Celler del RoureParotet
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Parotet from the Winery Celler del Roure
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Parotet of Winery Celler del Roure in the region of Valence is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Parotet of Winery Celler del Roure in the region of Valence often reveals types of flavors of cream, cherry or earthy and sometimes also flavors of raspberry, pepper or dark fruit.
Food and wine pairings with Parotet
Pairings that work perfectly with Parotet
Original food and wine pairings with Parotet
The Parotet of Winery Celler del Roure matches generally quite well with dishes of beef, pasta or veal such as recipes of beef strogonoff, lasagna bolognese or pork shank stew.
Details and technical informations about Winery Celler del Roure's Parotet.
Discover the grape variety: Furmint
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Last vintages of this wine
The best vintages of Parotet from Winery Celler del Roure are 2015, 2018, 2014, 2013 and 2012.
Informations about the Winery Celler del Roure
The Winery Celler del Roure is one of of the world's greatest estates. It offers 13 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
