Winery HausweinNo 8
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 No 8 from the Winery Hauswein
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No 8 of Winery Hauswein in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with No 8
Pairings that work perfectly with No 8
Original food and wine pairings with No 8
The No 8 of Winery Hauswein matches generally quite well with dishes of beef, lamb or veal such as recipes of spanish stew (cocido), giouvetsi (greek dish) or delicious veal stew.
Details and technical informations about Winery Hauswein's No 8.
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 No 8 from Winery Hauswein are 2019, 0
Informations about the Winery Hauswein
The Winery Hauswein is one of of the world's greatest estates. It offers 7 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.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
