Winery CandidoTorre de Frias
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 Torre de Frias from the Winery Candido
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Torre de Frias of Winery Candido in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Torre de Frias
Pairings that work perfectly with Torre de Frias
Original food and wine pairings with Torre de Frias
The Torre de Frias of Winery Candido matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef casserole, multicoloured butterfly pasta or wiener schnitzel or viennese schnitzel.
Details and technical informations about Winery Candido's Torre de Frias.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Last vintages of this wine
The best vintages of Torre de Frias from Winery Candido are 0
Informations about the Winery Candido
The Winery Candido 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
