Winery Papet del MasTarrida 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 Tarrida Tinto from the Winery Papet del Mas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tarrida Tinto of Winery Papet del Mas in the region of Catalogne is a powerful.
Food and wine pairings with Tarrida Tinto
Pairings that work perfectly with Tarrida Tinto
Original food and wine pairings with Tarrida Tinto
The Tarrida Tinto of Winery Papet del Mas matches generally quite well with dishes of beef, pasta or veal such as recipes of melt-in-the-mouth pork tenderloin casserole, mami's macaroni and gruyere gratin or pasta with veal stock sauce.
Details and technical informations about Winery Papet del Mas's Tarrida Tinto.
Discover the grape variety: Counoise
Supple and fresh reds with a clear ruby colour, melted tannins and preserved acidity despite the sun, on aromas of strawberry, raspberry, red cherry, white pepper, garrigue and spiced notes. Airy and thirst-quenching palate. A traditional component of Châteauneuf-du-Pape AOC (one of the 13 authorised varieties), it brings freshness, finesse and aromatic complexity to southern blends of Côtes-du-Rhône and Languedoc. Native Rhône variety, very late-ripening.
Last vintages of this wine
The best vintages of Tarrida Tinto from Winery Papet del Mas are 2014, 2013, 0, 2012
Informations about the Winery Papet del Mas
The Winery Papet del Mas is one of of the world's great estates. It offers 16 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Foaming
Name given to the second alcoholic fermentation that sparkling wines undergo. It gives rise to a release of carbon dioxide in the bottle.
