Winery Miguel DomecqEntrechuelos Roble
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
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 Entrechuelos Roble from the Winery Miguel Domecq
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Entrechuelos Roble of Winery Miguel Domecq in the region of Andalousie is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Entrechuelos Roble of Winery Miguel Domecq in the region of Andalousie often reveals types of flavors of vanilla, non oak or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Entrechuelos Roble
Pairings that work perfectly with Entrechuelos Roble
Original food and wine pairings with Entrechuelos Roble
The Entrechuelos Roble of Winery Miguel Domecq matches generally quite well with dishes of beef, pasta or veal such as recipes of autumn beef bourguignon, vegetarian lasagna or stuffed cutlets.
Details and technical informations about Winery Miguel Domecq's Entrechuelos Roble.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Entrechuelos Roble from Winery Miguel Domecq are 2011, 2016, 2013, 2015 and 2017.
Informations about the Winery Miguel Domecq
The Winery Miguel Domecq is one of of the world's greatest estates. It offers 11 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Doucillon
See bourboulenc.
