Winery Marks & SpencerItalian Red
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Italian Red from the Winery Marks & Spencer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Italian Red of Winery Marks & Spencer in the region of Vino da Tavola is a powerful.
Food and wine pairings with Italian Red
Pairings that work perfectly with Italian Red
Original food and wine pairings with Italian Red
The Italian Red of Winery Marks & Spencer matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast monkfish with bacon, quick salmon and zucchini lasagna or lamb marinated in white wine.
Details and technical informations about Winery Marks & Spencer's Italian Red.
Discover the grape variety: Montepulciano
A very old grape variety, most likely originating in Italy, now cultivated mainly in the central and central-eastern parts of this country, registered in France in the Official Catalogue of wine grape varieties, list A1. Montepulciano has long been confused with sangiovese or nielluccio, an A.D.N. analysis has shown that it is different.
Last vintages of this wine
The best vintages of Italian Red from Winery Marks & Spencer are 2013, 2017, 2016
Informations about the Winery Marks & Spencer
The Winery Marks & Spencer is one of wineries to follow in Vino da Tavola.. It offers 455 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
