Winery CuevaBobal - Marselan
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bobal - Marselan from the Winery Cueva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal - Marselan of Winery Cueva in the region of Valence is a powerful.
Food and wine pairings with Bobal - Marselan
Pairings that work perfectly with Bobal - Marselan
Original food and wine pairings with Bobal - Marselan
The Bobal - Marselan of Winery Cueva matches generally quite well with dishes of beef, pasta or veal such as recipes of grandma melanie's cassoulet, cannelloni with salmon and spinach or sauté of veal with corsican style.
Details and technical informations about Winery Cueva's Bobal - Marselan.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Bobal - Marselan from Winery Cueva are 2018, 0
Informations about the Winery Cueva
The Winery Cueva is one of of the world's great estates. It offers 29 wines for sale in the of Utiel-Requena to come and discover on site or to buy online.
The wine region of Utiel-Requena
The wine region of Utiel-Requena is located in the region of Valence of Spain. Wineries and vineyards like the Domaine Hispano Suizas or the Domaine Bodegas 6º Elemento - Vino Sexto Elemento produce mainly wines red, white and pink. The most planted grape varieties in the region of Utiel-Requena are Bobal, Tempranillo and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Utiel-Requena often reveals types of flavors of blackberry, lime or licorice and sometimes also flavors of cream, nectarine or oil.
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.
