Winery SierraCascajuelo Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Cascajuelo Rosado
Pairings that work perfectly with Cascajuelo Rosado
Original food and wine pairings with Cascajuelo Rosado
The Cascajuelo Rosado of Winery Sierra matches generally quite well with dishes of beef, lamb or pork such as recipes of monkfish tagine, rack of lamb with herbs or broccoli gratin.
Details and technical informations about Winery Sierra's Cascajuelo Rosado.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Informations about the Winery Sierra
The Winery Sierra is one of of the world's greatest estates. It offers 5 wines for sale in the of Arlanza to come and discover on site or to buy online.
The wine region of Arlanza
High-altitude DO in Old Castile (Burgos, Palencia), Arlanza Valley, vineyards at 750–1,000 m on clay-limestone soils, harsh continental climate providing natural freshness and acidity. Tempranillo (Tinta del País) is the signature red: structured and cool with black cherry, plum, leather, tobacco, herbs and pepper, firm tannins and altitude-preserved acidity. Garnacha rounds out the reds; floral Albillo in whites. Neighbour to Ribera del Duero.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
