Bodegas GallegasBaile Bravo Semi Sweet Red
Sweet wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Baile Bravo Semi Sweet Red
Pairings that work perfectly with Baile Bravo Semi Sweet Red
Original food and wine pairings with Baile Bravo Semi Sweet Red
The Baile Bravo Semi Sweet Red of Bodegas Gallegas matches generally quite well with dishes of beef, pasta or veal such as recipes of navarin of the sea da gigi, spaghetti with garlic or tunisian pasta.
Details and technical informations about Bodegas Gallegas's Baile Bravo Semi Sweet Red.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Baile Bravo Semi Sweet Red from Bodegas Gallegas are 2008, 0, 2014
Informations about the Bodegas Gallegas
The Bodegas Gallegas is one of of the world's great estates. It offers 76 wines for sale in the of Galice to come and discover on site or to buy online.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
