Winery Don AbelReserva Tannat
Red wine
This wine generally goes well with beef
Food and wine pairings with Reserva Tannat
Pairings that work perfectly with Reserva Tannat
Original food and wine pairings with Reserva Tannat
The Reserva Tannat of Winery Don Abel matches generally quite well with dishes of beef such as recipes of barbecue burger.
Details and technical informations about Winery Don Abel's Reserva Tannat.
Discover the grape variety: Tannat
Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.
Last vintages of this wine
The best vintages of Reserva Tannat from Winery Don Abel are 2008, 0
Informations about the Winery Don Abel
The Winery Don Abel is one of of the world's great estates. It offers 16 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Rio Grande do Sul is Brazil's most prolific wine-producing state. It is located in the very South of the country along the Uruguayan and Argentinian borders. The wine regions of Serra Gaucha, Campanha and Vale do Vinhedos can be found in this Part of the country. Soft, light red wines from a range of varieties such as Pinot Noir, Cabernet Sauvignon and Tannat are made here.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
