Winery El Escocés VolanteEl Mondongo
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 El Mondongo from the Winery El Escocés Volante
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Mondongo of Winery El Escocés Volante in the region of Aragon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the El Mondongo of Winery El Escocés Volante in the region of Aragon often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with El Mondongo
Pairings that work perfectly with El Mondongo
Original food and wine pairings with El Mondongo
The El Mondongo of Winery El Escocés Volante matches generally quite well with dishes of beef, pasta or veal such as recipes of puchero, macaroni and cheese gratin or bacon and mushroom tagliatelle.
Details and technical informations about Winery El Escocés Volante's El Mondongo.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of El Mondongo from Winery El Escocés Volante are 2015, 0
Informations about the Winery El Escocés Volante
The Winery El Escocés Volante is one of of the world's great estates. It offers 36 wines for sale in the of Aragon to come and discover on site or to buy online.
The wine region of Aragon
Aragon is one of Spain's 17 autonomous communities. Located in the North of the country, it stretches from the imposing Pyrenees mountains in the South to the vast Central Iberian plateau. To the east of Aragon Lies Catalonia, while La Rioja, Castilla y Leon and Navarra are its neighbours to the west. Aragon encompasses the eastward flowing Ebro River and its vast valley, the river being one of the largest and most important in Spain.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
