Winery Jesús y Félix Puelles FernándezPuelles Joven
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 Puelles Joven from the Winery Jesús y Félix Puelles Fernández
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Puelles Joven of Winery Jesús y Félix Puelles Fernández in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Puelles Joven
Pairings that work perfectly with Puelles Joven
Original food and wine pairings with Puelles Joven
The Puelles Joven of Winery Jesús y Félix Puelles Fernández matches generally quite well with dishes of beef, lamb or veal such as recipes of flemish beer stew, lamb in a crown with spring vegetables or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Jesús y Félix Puelles Fernández's Puelles Joven.
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 Puelles Joven from Winery Jesús y Félix Puelles Fernández are 2014, 0, 2016
Informations about the Winery Jesús y Félix Puelles Fernández
The Winery Jesús y Félix Puelles Fernández is one of of the world's greatest estates. It offers 10 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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
