Winery Pedro Moreno 1940Natural del Moreno Bobal
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Natural del Moreno Bobal from the Winery Pedro Moreno 1940
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Natural del Moreno Bobal of Winery Pedro Moreno 1940 in the region of Valence is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Natural del Moreno Bobal
Pairings that work perfectly with Natural del Moreno Bobal
Original food and wine pairings with Natural del Moreno Bobal
The Natural del Moreno Bobal of Winery Pedro Moreno 1940 matches generally quite well with dishes of beef, pasta or veal such as recipes of cicadas at the chib, leek and salmon lasagna or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Pedro Moreno 1940's Natural del Moreno Bobal.
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 Natural del Moreno Bobal from Winery Pedro Moreno 1940 are 2012, 2014, 0
Informations about the Winery Pedro Moreno 1940
The Winery Pedro Moreno 1940 is one of of the world's greatest estates. It offers 28 wines for sale in the of Valence to come and discover on site or to buy online.
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: Côte des Bar
This is the name given to the vineyards of the Aube, which are closer to Burgundy, and some of the wines produced here bear witness to this proximity. The pinot noir dominates, the meunier is practically absent. Two crus have become references: Riceys, where a rosé without bubbles is also produced, and Montgueux near Troyes, renowned for its Chardonnay.
