Winery CorcelSan Miguel de la Vega
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 San Miguel de la Vega from the Winery Corcel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Miguel de la Vega of Winery Corcel in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with San Miguel de la Vega
Pairings that work perfectly with San Miguel de la Vega
Original food and wine pairings with San Miguel de la Vega
The San Miguel de la Vega of Winery Corcel matches generally quite well with dishes of beef, lamb or veal such as recipes of american style beef marinade, lamb keftas or osso bucco milanese.
Details and technical informations about Winery Corcel's San Miguel de la Vega.
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 San Miguel de la Vega from Winery Corcel are 0
Informations about the Winery Corcel
The Winery Corcel is one of of the world's greatest estates. It offers 3 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: 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.
