Winery CortecillasRioja Vino De Autor
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 Rioja Vino De Autor from the Winery Cortecillas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Vino De Autor of Winery Cortecillas in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rioja Vino De Autor
Pairings that work perfectly with Rioja Vino De Autor
Original food and wine pairings with Rioja Vino De Autor
The Rioja Vino De Autor of Winery Cortecillas matches generally quite well with dishes of beef, lamb or veal such as recipes of blanquette of monkfish with small vegetables, lamb mice confit in port wine or ardéchoise fly.
Details and technical informations about Winery Cortecillas's Rioja Vino De Autor.
Discover the grape variety: Pinot
Pinot gris is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Pinot gris can be found in many vineyards: Alsace, South-West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Lorraine, Jura, Savoie & Bugey, Beaujolais, Provence & Corsica, Rhône Valley.
Last vintages of this wine
The best vintages of Rioja Vino De Autor from Winery Cortecillas are 0
Informations about the Winery Cortecillas
The Winery Cortecillas is one of of the world's greatest estates. It offers 2 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
