Winery Las MesasOrganic Red
Red wine
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 Organic Red from the Winery Las Mesas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Organic Red of Winery Las Mesas in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Organic Red
Pairings that work perfectly with Organic Red
Original food and wine pairings with Organic Red
The Organic Red of Winery Las Mesas matches generally quite well with dishes of beef, pasta or veal such as recipes of beer goulash, pasta with vongoles (flat clams) or veal saltimbocca.
Details and technical informations about Winery Las Mesas's Organic Red.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Last vintages of this wine
The best vintages of Organic Red from Winery Las Mesas are 0
Informations about the Winery Las Mesas
The Winery Las Mesas is one of of the world's greatest estates. It offers 2 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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.
