Bodegas La EncinaForcallat
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 Forcallat from the Bodegas La Encina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Forcallat of Bodegas La Encina in the region of Rioja is a powerful.
Food and wine pairings with Forcallat
Pairings that work perfectly with Forcallat
Original food and wine pairings with Forcallat
The Forcallat of Bodegas La Encina matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos with foie gras, mascarpone pasta with tomato sauce or stuffed veal breast.
Details and technical informations about Bodegas La Encina's Forcallat.
Discover the grape variety: Durif
Powerful, deeply coloured reds with an inky, near-black robe, firm tannins and dense palate. Intense aromas of blackberry, plum, blackcurrant, black pepper, chocolate, spices and balsamic notes. Fine ageing potential. Near-extinct in France, it became a star as Petite Sirah in California (Napa, Lodi, Paso Robles) and is emblematic of Rutherglen, Australia. French variety created in 1880 by François Durif in the Isère (spontaneous cross of Syrah × Peloursin).
Last vintages of this wine
The best vintages of Forcallat from Bodegas La Encina are 2016, 0, 2015
Informations about the Bodegas La Encina
The Bodegas La Encina is one of of the world's greatest estates. It offers 9 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: Evolved
Said of a wine showing by its colour (tuilé in the case of reds, amber in the case of whites), its aromas or its structure that it is nearing the end of its peak and needs to be drunk quickly.
