Winery Finca EngueraCuvée Taka
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 beef, game (deer, venison) or lamb.
Taste structure of the Cuvée Taka from the Winery Finca Enguera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Taka of Winery Finca Enguera in the region of Valence is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Taka
Pairings that work perfectly with Cuvée Taka
Original food and wine pairings with Cuvée Taka
The Cuvée Taka of Winery Finca Enguera matches generally quite well with dishes of beef, pasta or lamb such as recipes of small stuffed fish from nice, tuna lasagna or mathieu's lamb tagine.
Details and technical informations about Winery Finca Enguera's Cuvée Taka.
Discover the grape variety: Etraire de l'Aduï
Would be finding its first origins in the valley of Isere, one would have indeed found it in the Mas de l'Aduï in Saint Ismier. We find a certain resemblance with the Persian. Today its multiplication in nurseries is very weak, registered however with the official Catalogue of the varieties of vine list A1 under the name of Etraire de la Dui.
Last vintages of this wine
The best vintages of Cuvée Taka from Winery Finca Enguera are 2012, 0
Informations about the Winery Finca Enguera
The Winery Finca Enguera is one of of the world's greatest estates. It offers 8 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: 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.
