Winery La MuletaBobal - Tempranillo
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 Bobal - Tempranillo from the Winery La Muleta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal - Tempranillo of Winery La Muleta in the region of Vinos de Pago is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Bobal - Tempranillo
Pairings that work perfectly with Bobal - Tempranillo
Original food and wine pairings with Bobal - Tempranillo
The Bobal - Tempranillo of Winery La Muleta matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, pork filet mignon with foie gras and rosemary or duck breast with red fruits.
Details and technical informations about Winery La Muleta's Bobal - Tempranillo.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Bobal - Tempranillo from Winery La Muleta are 2017, 2015, 0, 2016
Informations about the Winery La Muleta
The Winery La Muleta is one of of the world's greatest estates. It offers 8 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
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
