Winery Finca EngueraMas Enguera
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 Mas Enguera from the Winery Finca Enguera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mas Enguera 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 Mas Enguera
Pairings that work perfectly with Mas Enguera
Original food and wine pairings with Mas Enguera
The Mas Enguera of Winery Finca Enguera matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with balsamic sauce, lasagne with two salmons or slow-cooked veal roast.
Details and technical informations about Winery Finca Enguera's Mas Enguera.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Mas Enguera from Winery Finca Enguera are 2013, 2012, 0, 2016 and 2011.
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
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
