Winery Lo NuevoPabellón
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 Pabellón from the Winery Lo Nuevo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pabellón of Winery Lo Nuevo in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pabellón
Pairings that work perfectly with Pabellón
Original food and wine pairings with Pabellón
The Pabellón of Winery Lo Nuevo matches generally quite well with dishes of beef, lamb or veal such as recipes of roast pork with pineapple, lamb keftas or duck breast with orange sauce.
Details and technical informations about Winery Lo Nuevo's Pabellón.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Pabellón from Winery Lo Nuevo are 0
Informations about the Winery Lo Nuevo
The Winery Lo Nuevo is one of of the world's great estates. It offers 14 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
