Winery La Cocina de CarminaTarao Tinto
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 Tarao Tinto from the Winery La Cocina de Carmina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tarao Tinto of Winery La Cocina de Carmina in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Tarao Tinto
Pairings that work perfectly with Tarao Tinto
Original food and wine pairings with Tarao Tinto
The Tarao Tinto of Winery La Cocina de Carmina matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust (onions & mustard), lamb fillet with monbazillac or bacon and mushroom tagliatelle.
Details and technical informations about Winery La Cocina de Carmina's Tarao 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 Tarao Tinto from Winery La Cocina de Carmina are 2011, 2010, 2016, 0 and 2015.
Informations about the Winery La Cocina de Carmina
The Winery La Cocina de Carmina is one of of the world's greatest estates. It offers 4 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
