Winery Ferrer-GallegoEndemic Inexpectans
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Endemic Inexpectans from the Winery Ferrer-Gallego
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Endemic Inexpectans of Winery Ferrer-Gallego in the region of Valence is a powerful.
Food and wine pairings with Endemic Inexpectans
Pairings that work perfectly with Endemic Inexpectans
Original food and wine pairings with Endemic Inexpectans
The Endemic Inexpectans of Winery Ferrer-Gallego matches generally quite well with dishes of beef, pasta or veal such as recipes of beef goulash, my grandmother's macaroni gratin with gruyere cheese and smoked ham or ardéchoise fly.
Details and technical informations about Winery Ferrer-Gallego's Endemic Inexpectans.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Endemic Inexpectans from Winery Ferrer-Gallego are 2014, 2016, 0
Informations about the Winery Ferrer-Gallego
The Winery Ferrer-Gallego is one of of the world's greatest estates. It offers 2 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
