Bodegas La CatedralEpulum Gran Reserva
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 Epulum Gran Reserva from the Bodegas La Catedral
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Epulum Gran Reserva of Bodegas La Catedral in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Epulum Gran Reserva
Pairings that work perfectly with Epulum Gran Reserva
Original food and wine pairings with Epulum Gran Reserva
The Epulum Gran Reserva of Bodegas La Catedral matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with bacon and onions, irish stew with beer or potjevleesch (meat in a pot).
Details and technical informations about Bodegas La Catedral's Epulum Gran Reserva.
Discover the grape variety: Guillemot
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, undemonstrative aromas of citrus and white flowers. Rustic, discreet profile. Almost disappeared from commercial cultivation, preserved in INRAE varietal collections, testament to the pre-phylloxera ampelographic diversity of French vineyards. Rare French white variety, once grown in western France.
Last vintages of this wine
The best vintages of Epulum Gran Reserva from Bodegas La Catedral are 0, 2010
Informations about the Bodegas La Catedral
The Bodegas La Catedral is one of of the world's great estates. It offers 30 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
