Winery Tomas TorresTerricola Tinto
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 Terricola Tinto from the Winery Tomas Torres
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terricola Tinto of Winery Tomas Torres in the region of Vinos de Pago is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terricola Tinto
Pairings that work perfectly with Terricola Tinto
Original food and wine pairings with Terricola Tinto
The Terricola Tinto of Winery Tomas Torres matches generally quite well with dishes of beef, pasta or veal such as recipes of couscous without couscous maker, marco's pasta with bacon or traditional veal stew.
Details and technical informations about Winery Tomas Torres's Terricola Tinto.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Last vintages of this wine
The best vintages of Terricola Tinto from Winery Tomas Torres are 0
Informations about the Winery Tomas Torres
The Winery Tomas Torres is one of of the world's greatest estates. It offers 14 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
