Winery Eguren UgarteKetal Cosecha
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 Ketal Cosecha from the Winery Eguren Ugarte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ketal Cosecha of Winery Eguren Ugarte in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ketal Cosecha
Pairings that work perfectly with Ketal Cosecha
Original food and wine pairings with Ketal Cosecha
The Ketal Cosecha of Winery Eguren Ugarte matches generally quite well with dishes of beef, lamb or veal such as recipes of shepherd's pie (quebec!), giouvetsi (greek dish) or sauté of veal with mushrooms.
Details and technical informations about Winery Eguren Ugarte's Ketal Cosecha.
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.
Informations about the Winery Eguren Ugarte
The Winery Eguren Ugarte is one of of the world's great estates. It offers 67 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
