Winery Encomienda de CerveraDulcinea del Maar
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 game (deer, venison).
Taste structure of the Dulcinea del Maar from the Winery Encomienda de Cervera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dulcinea del Maar of Winery Encomienda de Cervera in the region of Castille is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Dulcinea del Maar
Pairings that work perfectly with Dulcinea del Maar
Original food and wine pairings with Dulcinea del Maar
The Dulcinea del Maar of Winery Encomienda de Cervera matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tongue in hot pickle sauce, lamb meatballs with mint or roast wild boar with beer.
Details and technical informations about Winery Encomienda de Cervera's Dulcinea del Maar.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Last vintages of this wine
The best vintages of Dulcinea del Maar from Winery Encomienda de Cervera are 2011
Informations about the Winery Encomienda de Cervera
The Winery Encomienda de Cervera is one of of the world's great estates. It offers 28 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.
News related to this wine
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The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.