Winery El RegajalGalia Le Dean
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Galia Le Dean from the Winery El Regajal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Galia Le Dean of Winery El Regajal in the region of Castille-et-Léon is a powerful with a nice freshness.
Food and wine pairings with Galia Le Dean
Pairings that work perfectly with Galia Le Dean
Original food and wine pairings with Galia Le Dean
The Galia Le Dean of Winery El Regajal matches generally quite well with dishes of beef, pasta or veal such as recipes of baked lasagna, leek and salmon lasagna or lisbon veal sauté.
Details and technical informations about Winery El Regajal's Galia Le Dean.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Galia Le Dean from Winery El Regajal are 2015, 0
Informations about the Winery El Regajal
The Winery El Regajal is one of of the world's greatest estates. It offers 8 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
