Winery MaximoGarnacha
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Garnacha from the Winery Maximo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnacha of Winery Maximo in the region of Vinos de Pago is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Garnacha of Winery Maximo in the region of Vinos de Pago often reveals types of flavors of red fruit.
Food and wine pairings with Garnacha
Pairings that work perfectly with Garnacha
Original food and wine pairings with Garnacha
The Garnacha of Winery Maximo matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of the sea da gigi, seafood lasagna or couscous chicken and merguez.
Details and technical informations about Winery Maximo's Garnacha.
Discover the grape variety: Bacchus blanc
Intraspecific crossing between the sylvaner x riesling and the Müller-Thurgau obtained in 1933 in Germany by Peter Morio and Bernhard Husfeld. It can be found in England, Switzerland, Canada, ... in France, it is almost unknown.
Last vintages of this wine
The best vintages of Garnacha from Winery Maximo are 2012, 0, 2013
Informations about the Winery Maximo
The Winery Maximo is one of of the world's great estates. It offers 23 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
