Winery Escorihuela GascónMocayar Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Mocayar Tempranillo
Pairings that work perfectly with Mocayar Tempranillo
Original food and wine pairings with Mocayar Tempranillo
The Mocayar Tempranillo of Winery Escorihuela Gascón matches generally quite well with dishes of beef, lamb or pork such as recipes of fondue with broth, fried vegetables with merguez and chipo or pasta "carbonara" à la française.
Details and technical informations about Winery Escorihuela Gascón's Mocayar Tempranillo.
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 Mocayar Tempranillo from Winery Escorihuela Gascón are 2014, 0, 2013
Informations about the Winery Escorihuela Gascón
The Winery Escorihuela Gascón is one of of the world's great estates. It offers 103 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
