Winery DemeterPerla de la Tierra Tempranillo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Perla de la Tierra Tempranillo from the Winery Demeter
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perla de la Tierra Tempranillo of Winery Demeter in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Perla de la Tierra Tempranillo
Pairings that work perfectly with Perla de la Tierra Tempranillo
Original food and wine pairings with Perla de la Tierra Tempranillo
The Perla de la Tierra Tempranillo of Winery Demeter matches generally quite well with dishes of beef, pasta or lamb such as recipes of vegetable noddles, special' tagliatelle carbonara or lamb with masalé sauce and rice.
Details and technical informations about Winery Demeter's Perla de la Tierra Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Informations about the Winery Demeter
The Winery Demeter is one of of the world's great estates. It offers 31 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
