Winery VilaplanaDos Flamencos Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
The Dos Flamencos Rosado of the Winery Vilaplana is in the top 10 of wines of Granada Sur-Oeste.
Food and wine pairings with Dos Flamencos Rosado
Pairings that work perfectly with Dos Flamencos Rosado
Original food and wine pairings with Dos Flamencos Rosado
The Dos Flamencos Rosado of Winery Vilaplana matches generally quite well with dishes of beef, lamb or pork such as recipes of romazava (madagascar), moussaka with spices or caramelized pork ribs.
Details and technical informations about Winery Vilaplana's Dos Flamencos 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.
Last vintages of this wine
The best vintages of Dos Flamencos Rosado from Winery Vilaplana are 0
Informations about the Winery Vilaplana
The Winery Vilaplana is one of of the world's greatest estates. It offers 6 wines for sale in the of Granada Sur-Oeste to come and discover on site or to buy online.
The wine region of Granada Sur-Oeste
Andalusian Vino de la Tierra (2003, renamed Laderas del Genil) south-west of Granada, high-altitude vineyards up to 1,000 m on schists, cool sea breezes. Tempranillo, Garnacha, Syrah and Cabernet Sauvignon as signature reds: full-bodied and sunny with ripe red and black fruits, garrigue, sweet spices and a mineral-schist touch, round tannins and freshness preserved by altitude. Vijiriego and Moscatel, Chardonnay and Sauvignon for the whites.
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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
