Winery Conde de FarnalsValencia Tempranillo
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 Valencia Tempranillo from the Winery Conde de Farnals
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valencia Tempranillo of Winery Conde de Farnals in the region of Valence is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Valencia Tempranillo
Pairings that work perfectly with Valencia Tempranillo
Original food and wine pairings with Valencia Tempranillo
The Valencia Tempranillo of Winery Conde de Farnals matches generally quite well with dishes of beef, lamb or veal such as recipes of borscht (russia), rolled lamb shoulder with herbs or veal shank in a pot au feu with star anise.
Details and technical informations about Winery Conde de Farnals's Valencia Tempranillo.
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 Valencia Tempranillo from Winery Conde de Farnals are 2008, 0
Informations about the Winery Conde de Farnals
The Winery Conde de Farnals is one of of the world's greatest estates. It offers 2 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
