Winery CasaquemadaBrincho
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Brincho from the Winery Casaquemada
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brincho of Winery Casaquemada in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Brincho
Pairings that work perfectly with Brincho
Original food and wine pairings with Brincho
The Brincho of Winery Casaquemada matches generally quite well with dishes of beef, lamb or veal such as recipes of venison stew with red wine, couscous merguez or veal fillet stroganoff.
Details and technical informations about Winery Casaquemada's Brincho.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Brincho from Winery Casaquemada are 2010, 2016, 0, 2014 and 2013.
Informations about the Winery Casaquemada
The Winery Casaquemada is one of of the world's greatest estates. It offers 6 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
