Winery GaelaAraña Barrica
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Araña Barrica from the Winery Gaela
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Araña Barrica of Winery Gaela in the region of Galice is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Araña Barrica
Pairings that work perfectly with Araña Barrica
Original food and wine pairings with Araña Barrica
The Araña Barrica of Winery Gaela matches generally quite well with dishes of beef, pasta or veal such as recipes of brazilian feijoada, pasta salmon - fresh cream or roast veal with black olives.
Details and technical informations about Winery Gaela's Araña Barrica.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Informations about the Winery Gaela
The Winery Gaela is one of of the world's greatest estates. It offers 5 wines for sale in the of Ribeira Sacra to come and discover on site or to buy online.
The wine region of Ribeira Sacra
The wine region of Ribeira Sacra is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Raúl Pérez or the Domaine Daterra Viticultores produce mainly wines red, white and pink. The most planted grape varieties in the region of Ribeira Sacra are Mencia, Albarino and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Ribeira Sacra often reveals types of flavors of cream, balsamic or pineapple and sometimes also flavors of dried fruit, floral or mulberry.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
