Winery Tierra de OroRioja Joven
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rioja Joven from the Winery Tierra de Oro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Joven of Winery Tierra de Oro in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rioja Joven
Pairings that work perfectly with Rioja Joven
Original food and wine pairings with Rioja Joven
The Rioja Joven of Winery Tierra de Oro matches generally quite well with dishes of beef, lamb or veal such as recipes of shoulder of suckling lamb confit with herbs, caramelized lamb mice or sarthe pot.
Details and technical informations about Winery Tierra de Oro's Rioja Joven.
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 Rioja Joven from Winery Tierra de Oro are 2018, 0, 2019
Informations about the Winery Tierra de Oro
The Winery Tierra de Oro is one of of the world's greatest estates. It offers 20 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
