Bodega Las CepasBocaron Garnacha
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 game (deer, venison).
Taste structure of the Bocaron Garnacha from the Bodega Las Cepas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bocaron Garnacha of Bodega Las Cepas in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bocaron Garnacha
Pairings that work perfectly with Bocaron Garnacha
Original food and wine pairings with Bocaron Garnacha
The Bocaron Garnacha of Bodega Las Cepas matches generally quite well with dishes of beef, pasta or lamb such as recipes of tunisian molokheya, pasta with cherry tomatoes or marinated leg of lamb with herbs.
Details and technical informations about Bodega Las Cepas's Bocaron Garnacha.
Discover the grape variety: Aubin blanc
Simple, fresh, dry whites for early drinking with a pale golden hue, supple palate and moderate acidity, showing discreet aromas of citrus and white flowers typical of Lorraine. Light, thirst-quenching profile. Sensitive to powdery mildew, preserved by growers of the Côtes-de-Toul AOC in Lorraine. Native Lorraine white grape, a cross of Pinot noir × Gouais blanc, thus related to Chardonnay and Aligoté, grown in Rozérieulles, Bruley and Bulligny.
Last vintages of this wine
The best vintages of Bocaron Garnacha from Bodega Las Cepas are 2015, 2018, 2017, 2016 and 0.
Informations about the Bodega Las Cepas
The Bodega Las Cepas is one of of the world's greatest estates. It offers 23 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
