Winery EscapaVarietal Blend
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Varietal Blend from the Winery Escapa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Varietal Blend of Winery Escapa in the region of Castille is a powerful with a nice freshness.
Food and wine pairings with Varietal Blend
Pairings that work perfectly with Varietal Blend
Original food and wine pairings with Varietal Blend
The Varietal Blend of Winery Escapa matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, spaghetti with squid ink (italy) or vienna cutlets.
Details and technical informations about Winery Escapa's Varietal Blend.
Discover the grape variety: Concord
Fruity, often sweet reds with a dense purple robe, light tannins and preserved acidity. Intense aromas of fresh grape, strawberry, raspberry and the characteristic foxy note (musky animal typical of Vitis labrusca). Often vinified sweet or semi-sweet. Pillar of American viticulture in the 19th century, today mainly used for grape juice, Welch's jelly and American kosher wine. Vitis labrusca hybrid selected around 1840 by Ephraim Bull in Concord, Massachusetts.
Last vintages of this wine
The best vintages of Varietal Blend from Winery Escapa are 2017, 0
Informations about the Winery Escapa
The Winery Escapa is one of of the world's greatest estates. It offers 3 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
