Winery MingorraCalatrava Tinto
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 Calatrava Tinto from the Winery Mingorra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calatrava Tinto of Winery Mingorra in the region of Alentejano is a powerful.
Food and wine pairings with Calatrava Tinto
Pairings that work perfectly with Calatrava Tinto
Original food and wine pairings with Calatrava Tinto
The Calatrava Tinto of Winery Mingorra matches generally quite well with dishes of beef, pasta or veal such as recipes of cabri en colombo with creole sauce, spaghetti cacio e pepe or sauté of veal with the moulinex cookeo.
Details and technical informations about Winery Mingorra's Calatrava Tinto.
Discover the grape variety: Arbane
Arbane blanc is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arbane blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Champagne, Jura, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Calatrava Tinto from Winery Mingorra are 2016, 2013, 2018, 2015 and 0.
Informations about the Winery Mingorra
The Winery Mingorra is one of of the world's great estates. It offers 35 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
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.
