Winery Cherubino ValsangiacomoBobal de Sanjuan
Red wine
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 veal.
Taste structure of the Bobal de Sanjuan from the Winery Cherubino Valsangiacomo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal de Sanjuan of Winery Cherubino Valsangiacomo in the region of Valence is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Bobal de Sanjuan of Winery Cherubino Valsangiacomo in the region of Valence often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or black fruit.
Food and wine pairings with Bobal de Sanjuan
Pairings that work perfectly with Bobal de Sanjuan
Original food and wine pairings with Bobal de Sanjuan
The Bobal de Sanjuan of Winery Cherubino Valsangiacomo matches generally quite well with dishes of beef, pasta or veal such as recipes of venison leg in casserole, ricotta and spinach lasagna or alsatian wine pie.
Details and technical informations about Winery Cherubino Valsangiacomo's Bobal de Sanjuan.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Bobal de Sanjuan from Winery Cherubino Valsangiacomo are 2013, 2014, 2017, 2015 and 2012.
Informations about the Winery Cherubino Valsangiacomo
The Winery Cherubino Valsangiacomo is one of of the world's greatest estates. It offers 63 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
