Winery AllendeGraciano Rioja
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 veal.
Taste structure of the Graciano Rioja from the Winery Allende
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Graciano Rioja of Winery Allende in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Graciano Rioja
Pairings that work perfectly with Graciano Rioja
Original food and wine pairings with Graciano Rioja
The Graciano Rioja of Winery Allende matches generally quite well with dishes of beef, lamb or veal such as recipes of pork shoulder with mustard, harira algerian soup or sauté of veal with chorizo.
Details and technical informations about Winery Allende's Graciano Rioja.
Discover the grape variety: Aramon
Aramon noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and very large grapes. Aramon noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Graciano Rioja from Winery Allende are 2005, 0, 2004
Informations about the Winery Allende
The Winery Allende is one of of the world's greatest estates. It offers 16 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
