Winery KanyakMediterráneo Tempranillo - Bobal
Red wine
This wine is a blend of 2 varietals which are the Bobal and the Tempranillo.
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 Mediterráneo Tempranillo - Bobal from the Winery Kanyak
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mediterráneo Tempranillo - Bobal of Winery Kanyak in the region of Vinos de Pago is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Mediterráneo Tempranillo - Bobal
Pairings that work perfectly with Mediterráneo Tempranillo - Bobal
Original food and wine pairings with Mediterráneo Tempranillo - Bobal
The Mediterráneo Tempranillo - Bobal of Winery Kanyak matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bobotie, very simple spaghetti carbonara or duck breast with red fruits.
Details and technical informations about Winery Kanyak's Mediterráneo Tempranillo - Bobal.
Discover the grape variety: Bobal
Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.
Last vintages of this wine
The best vintages of Mediterráneo Tempranillo - Bobal from Winery Kanyak are 0, 2016
Informations about the Winery Kanyak
The Winery Kanyak is one of of the world's greatest estates. It offers 1 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
