Winery EseraTempranillo Merlot Cabernet Sauvignon
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempranillo Merlot Cabernet Sauvignon from the Winery Esera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo Merlot Cabernet Sauvignon of Winery Esera in the region of Aragon is a powerful.
Food and wine pairings with Tempranillo Merlot Cabernet Sauvignon
Pairings that work perfectly with Tempranillo Merlot Cabernet Sauvignon
Original food and wine pairings with Tempranillo Merlot Cabernet Sauvignon
The Tempranillo Merlot Cabernet Sauvignon of Winery Esera matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti bolognese, pasta with scamorza and pancetta cheese or veal paupiettes with mushrooms.
Details and technical informations about Winery Esera's Tempranillo Merlot Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Esera
The Winery Esera is one of of the world's greatest estates. It offers 1 wines for sale in the of Aragon to come and discover on site or to buy online.
The wine region of Aragon
Autonomous community of northeast Spain, historic kingdom of Iberian red Grenache (~75%). Signature Garnacha: generous and sun-drenched with signature ripe cherry, crushed strawberry, garrigue, kirsch, sweet spice and a balsamic touch, round tannins and a warm, alcoholic palate. 4 major DOs: Cariñena the largest (old vines), Calatayud high-altitude, Campo de Borja and Somontano at the Pyrenean foothills. Fresh Macabeo and Garnacha blanca whites.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
