Winery GarmendiaTinto Roble
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto Roble from the Winery Garmendia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Roble of Winery Garmendia in the region of Castille-et-Léon is a powerful.
Wine flavors and olphactive analysis
On the nose the Tinto Roble of Winery Garmendia in the region of Castille-et-Léon often reveals types of flavors of earth, oak.
Food and wine pairings with Tinto Roble
Pairings that work perfectly with Tinto Roble
Original food and wine pairings with Tinto Roble
The Tinto Roble of Winery Garmendia matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, fettuccine with cream and cheese or sauté of veal with chorizo.
Details and technical informations about Winery Garmendia's Tinto Roble.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Tinto Roble from Winery Garmendia are 2009, 2014, 0, 2015
Informations about the Winery Garmendia
The Winery Garmendia is one of of the world's greatest estates. It offers 15 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
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.
