Bodegas BhilarPhinca El Vedao Edición Limitada Garnacha
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 Phinca El Vedao Edición Limitada Garnacha from the Bodegas Bhilar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Phinca El Vedao Edición Limitada Garnacha of Bodegas Bhilar in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Phinca El Vedao Edición Limitada Garnacha of Bodegas Bhilar in the region of Rioja often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Phinca El Vedao Edición Limitada Garnacha
Pairings that work perfectly with Phinca El Vedao Edición Limitada Garnacha
Original food and wine pairings with Phinca El Vedao Edición Limitada Garnacha
The Phinca El Vedao Edición Limitada Garnacha of Bodegas Bhilar matches generally quite well with dishes of beef, lamb or veal such as recipes of tunisian molokheya, lamb mice confit and melting carrots or veal tagine with carrots and dried apricots.
Details and technical informations about Bodegas Bhilar's Phinca El Vedao Edición Limitada Garnacha.
Discover the grape variety: Superior seedless
This variety was obtained in 1972 in the United States by Superior Farming Co. by crossing the cardinal with an unnamed apyrene variety. Superior seedless is present in Italy (Puglia), Spain, Morocco, Argentina and the United States (California, etc.).
Last vintages of this wine
The best vintages of Phinca El Vedao Edición Limitada Garnacha from Bodegas Bhilar are 2015, 2014
Informations about the Bodegas Bhilar
The Bodegas Bhilar is one of of the world's greatest estates. It offers 29 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.
News related to this wine
The Rully appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
At the heart of the terroirs of Mâcon-Prissé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Prissé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
