Winery Félix SolísOrquestra Shiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Orquestra Shiraz from the Winery Félix Solís
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orquestra Shiraz of Winery Félix Solís in the region of Castille is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Orquestra Shiraz
Pairings that work perfectly with Orquestra Shiraz
Original food and wine pairings with Orquestra Shiraz
The Orquestra Shiraz of Winery Félix Solís matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chickpeas spanish style, lamb curl or rabbit with kriek and cherries.
Details and technical informations about Winery Félix Solís's Orquestra Shiraz.
Discover the grape variety: Mauzac rose
Lively, fruity whites and pale rosés best drunk young, with a pale salmon robe, an airy palate with preserved acidity, and signature aromas of green apple, pear, white flowers (hawthorn), and fresh herbaceous notes. Also produced as traditional sparkling wine. Traditionally part of Blanquette de Limoux and South-West Crémant blends. A pink-skinned mutation of Mauzac, an emblematic South-West variety.
Informations about the Winery Félix Solís
The Winery Félix Solís is one of wineries to follow in Castille.. It offers 6 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
