Winery Heredad de BarojaCautivo Reserva
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 Cautivo Reserva from the Winery Heredad de Baroja
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cautivo Reserva of Winery Heredad de Baroja in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cautivo Reserva
Pairings that work perfectly with Cautivo Reserva
Original food and wine pairings with Cautivo Reserva
The Cautivo Reserva of Winery Heredad de Baroja matches generally quite well with dishes of beef, lamb or veal such as recipes of beef fillet in a crust, royal couscous or veal roast casserole.
Details and technical informations about Winery Heredad de Baroja's Cautivo Reserva.
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 Heredad de Baroja
The Winery Heredad de Baroja is one of of the world's great estates. It offers 26 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.
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
