Winery Goyo Garcia ViaderoCobero Rouge
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 Cobero Rouge from the Winery Goyo Garcia Viadero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cobero Rouge of Winery Goyo Garcia Viadero in the region of Cantabrie is a powerful.
Wine flavors and olphactive analysis
On the nose the Cobero Rouge of Winery Goyo Garcia Viadero in the region of Cantabrie often reveals types of flavors of earth, oak or citrus fruit and sometimes also flavors of black fruit.
Food and wine pairings with Cobero Rouge
Pairings that work perfectly with Cobero Rouge
Original food and wine pairings with Cobero Rouge
The Cobero Rouge of Winery Goyo Garcia Viadero matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini with port sauce, cannelloni with salmon and spinach or chicken breast with curry and mushrooms.
Details and technical informations about Winery Goyo Garcia Viadero's Cobero Rouge.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Cobero Rouge from Winery Goyo Garcia Viadero are 2012, 2016, 2011, 2013 and 2014.
Informations about the Winery Goyo Garcia Viadero
The Winery Goyo Garcia Viadero is one of of the world's greatest estates. It offers 17 wines for sale in the of Cantabrie to come and discover on site or to buy online.
The wine region of Cantabrie
Cantabria is a small region on the northern coast of Spain, wedged between the Cantabrian Mountains and the Bay of Biscay. Together with its neighbours, Asturias (to the west) and the Basque Country (to the east), this lush, mountainous region is affectionately known as España Verde, ("Green Spain"). Viticulture has not traditionally been important here, as the local soils are too fertile and the Climate too wet and windy for quality viticulture. The few wines that are produced tend to be low-alcohol, high-acid, bright-tasting white wines, similar to the txakoli of the Basque Country.
News related to this wine
The Chablis vineyard and the transition to sustainable practices
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
At the heart of the terroirs of Mâcon-Péronne
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Péronne, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
