Winery Juan de JuanesTinto
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 Tinto from the Winery Juan de Juanes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Juan de Juanes in the region of Valence is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Juan de Juanes matches generally quite well with dishes of beef, pasta or veal such as recipes of enchiladas franchouillards, pasta with cherry tomatoes or veal head with vinaigrette.
Details and technical informations about Winery Juan de Juanes's Tinto.
Discover the grape variety: Bouteillan
Simple, fresh, low-aromatic whites with a pale golden robe, a supple palate with moderate acidity, and discreet aromas of citrus and white flowers. A discreet rustic Provençal profile. Almost absent from commercial cultivation, preserved in INRAE ampelographic collections for its heritage value, it testifies to the pre-phylloxera ampelographic diversity of the Provençal vineyard. An indigenous Provençal white grape, once grown in Provence and the South-East.
Last vintages of this wine
The best vintages of Tinto from Winery Juan de Juanes are 2012, 2013, 2011, 2008 and 0.
Informations about the Winery Juan de Juanes
The Winery Juan de Juanes is one of of the world's greatest estates. It offers 16 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
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.
