Winery TaberneroMendoza Quinto Roble Reserva Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Mendoza Quinto Roble Reserva Tempranillo
Pairings that work perfectly with Mendoza Quinto Roble Reserva Tempranillo
Original food and wine pairings with Mendoza Quinto Roble Reserva Tempranillo
The Mendoza Quinto Roble Reserva Tempranillo of Winery Tabernero matches generally quite well with dishes of beef, lamb or pork such as recipes of provencal stew, lamb tagine with prunes or quiche with mixed vegetables.
Details and technical informations about Winery Tabernero's Mendoza Quinto Roble Reserva Tempranillo.
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.
Last vintages of this wine
The best vintages of Mendoza Quinto Roble Reserva Tempranillo from Winery Tabernero are 2009, 0
Informations about the Winery Tabernero
The Winery Tabernero is one of of the world's greatest estates. It offers 4 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
