Winery Cortijo TrifillasTempranillo - Garnacha
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempranillo - Garnacha from the Winery Cortijo Trifillas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo - Garnacha of Winery Cortijo Trifillas in the region of Castille is a powerful.
Food and wine pairings with Tempranillo - Garnacha
Pairings that work perfectly with Tempranillo - Garnacha
Original food and wine pairings with Tempranillo - Garnacha
The Tempranillo - Garnacha of Winery Cortijo Trifillas matches generally quite well with dishes of beef, pasta or veal such as recipes of salmon with cream sauce, ham lasagness or veal with cream and mushrooms.
Details and technical informations about Winery Cortijo Trifillas's Tempranillo - Garnacha.
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.
Informations about the Winery Cortijo Trifillas
The Winery Cortijo Trifillas is one of of the world's great estates. It offers 31 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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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.