Winery HomenajeSelecciòn Varietales Tinto
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 Selecciòn Varietales Tinto from the Winery Homenaje
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selecciòn Varietales Tinto of Winery Homenaje in the region of Navarre is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Selecciòn Varietales Tinto
Pairings that work perfectly with Selecciòn Varietales Tinto
Original food and wine pairings with Selecciòn Varietales Tinto
The Selecciòn Varietales Tinto of Winery Homenaje matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with mustard, tagliatelle with foie gras or veal paupiettes with forestry sauce.
Details and technical informations about Winery Homenaje's Selecciòn Varietales Tinto.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Selecciòn Varietales Tinto from Winery Homenaje are 0, 2015
Informations about the Winery Homenaje
The Winery Homenaje is one of of the world's great estates. It offers 22 wines for sale in the of Navarre to come and discover on site or to buy online.
The wine region of Navarre
Spanish reference for great Garnacha rosés: raspberry-pink colour, notes of crushed strawberry, cherry, citrus and white flowers, dry and gourmet palate. The emblematic grape (~70% of reds in the past), also in supple, sun-filled reds. Tempranillo on the rise in modern blends, fine spicy Graciano, Cabernet and Merlot. Fresh Chardonnay and Viura whites.
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.
