Winery Cellers UnióVespral Reserva
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 Vespral Reserva from the Winery Cellers Unió
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vespral Reserva of Winery Cellers Unió in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Vespral Reserva
Pairings that work perfectly with Vespral Reserva
Original food and wine pairings with Vespral Reserva
The Vespral Reserva of Winery Cellers Unió matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti squash bolognese style, pasta with avocado or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Cellers Unió's Vespral 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 Vespral Reserva from Winery Cellers Unió are 2005, 2002, 0, 2006
Informations about the Winery Cellers Unió
The Winery Cellers Unió is one of of the world's greatest estates. It offers 7 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
