Winery Duca Carlo GuariniTaersìa Negroamaro
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Taersìa Negroamaro from the Winery Duca Carlo Guarini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Taersìa Negroamaro of Winery Duca Carlo Guarini in the region of Puglia is a powerful.
Food and wine pairings with Taersìa Negroamaro
Pairings that work perfectly with Taersìa Negroamaro
Original food and wine pairings with Taersìa Negroamaro
The Taersìa Negroamaro of Winery Duca Carlo Guarini matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef strogonoff, succulent and easy to make beef lasagna or leg of lamb in a casserole.
Details and technical informations about Winery Duca Carlo Guarini's Taersìa Negroamaro.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Taersìa Negroamaro from Winery Duca Carlo Guarini are 0
Informations about the Winery Duca Carlo Guarini
The Winery Duca Carlo Guarini is one of of the world's great estates. It offers 28 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
