Winery EresmoFermentado En Barrico
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fermentado En Barrico from the Winery Eresmo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fermentado En Barrico of Winery Eresmo in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Fermentado En Barrico
Pairings that work perfectly with Fermentado En Barrico
Original food and wine pairings with Fermentado En Barrico
The Fermentado En Barrico of Winery Eresmo matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini with port sauce, spaghetti with courgettes and italian ham or milanese cutlets like in italy.
Details and technical informations about Winery Eresmo's Fermentado En Barrico.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Fermentado En Barrico from Winery Eresmo are 0, 2009
Informations about the Winery Eresmo
The Winery Eresmo is one of of the world's greatest estates. It offers 2 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
