Winery Ginesa ReservasCastillo Saviñón
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 Castillo Saviñón from the Winery Ginesa Reservas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castillo Saviñón of Winery Ginesa Reservas in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Castillo Saviñón
Pairings that work perfectly with Castillo Saviñón
Original food and wine pairings with Castillo Saviñón
The Castillo Saviñón of Winery Ginesa Reservas matches generally quite well with dishes of beef, lamb or veal such as recipes of caramelized beef with onions, traditional tunisian couscous or grenadins of veal with ceps.
Details and technical informations about Winery Ginesa Reservas's Castillo Saviñón.
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.
Informations about the Winery Ginesa Reservas
The Winery Ginesa Reservas is one of of the world's great estates. It offers 35 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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The word of the wine: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
