Winery Cellers TarronéEl Soler Negre
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 El Soler Negre from the Winery Cellers Tarroné
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Soler Negre of Winery Cellers Tarroné in the region of Vinos de Pago is a powerful.
Food and wine pairings with El Soler Negre
Pairings that work perfectly with El Soler Negre
Original food and wine pairings with El Soler Negre
The El Soler Negre of Winery Cellers Tarroné matches generally quite well with dishes of beef, pasta or veal such as recipes of cornish pasties, the corsican soup or marinated veal skewers with herbs.
Details and technical informations about Winery Cellers Tarroné's El Soler Negre.
Discover the grape variety: Blanc Cardon
An ancient grape variety from the Garonne valley, long confused with the white mauzac. Today, it is practically no longer present in the vineyard and is therefore on the verge of extinction.
Last vintages of this wine
The best vintages of El Soler Negre from Winery Cellers Tarroné are 0
Informations about the Winery Cellers Tarroné
The Winery Cellers Tarroné is one of of the world's great estates. It offers 27 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
