Winery Club de CosecherosCan Comas Reserva
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Can Comas Reserva from the Winery Club de Cosecheros
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Can Comas Reserva of Winery Club de Cosecheros in the region of Rioja is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Can Comas Reserva
Pairings that work perfectly with Can Comas Reserva
Original food and wine pairings with Can Comas Reserva
The Can Comas Reserva of Winery Club de Cosecheros matches generally quite well with dishes of beef, lamb or veal such as recipes of baked marrow bones, pan-fried lamb heart or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Club de Cosecheros's Can Comas 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 Can Comas Reserva from Winery Club de Cosecheros are 2011, 0
Informations about the Winery Club de Cosecheros
The Winery Club de Cosecheros is one of of the world's greatest estates. It offers 91 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
