Winery Gómez CruzadoVendimmia Seleccion
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vendimmia Seleccion from the Winery Gómez Cruzado
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vendimmia Seleccion of Winery Gómez Cruzado in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vendimmia Seleccion
Pairings that work perfectly with Vendimmia Seleccion
Original food and wine pairings with Vendimmia Seleccion
The Vendimmia Seleccion of Winery Gómez Cruzado matches generally quite well with dishes of beef, lamb or veal such as recipes of flemish beer stew, chicken with merguez and tomatoes or escargots à la bordelaise.
Details and technical informations about Winery Gómez Cruzado's Vendimmia Seleccion.
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 Vendimmia Seleccion from Winery Gómez Cruzado are 2018, 0
Informations about the Winery Gómez Cruzado
The Winery Gómez Cruzado is one of of the world's great estates. It offers 32 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
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.
