Winery Los TinosJacobus
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 Jacobus from the Winery Los Tinos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jacobus of Winery Los Tinos in the region of Vinos de Pago is a powerful.
Food and wine pairings with Jacobus
Pairings that work perfectly with Jacobus
Original food and wine pairings with Jacobus
The Jacobus of Winery Los Tinos matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with onions chinese style, salmon and spinach lasagna or gizzards in sauce.
Details and technical informations about Winery Los Tinos's Jacobus.
Discover the grape variety: Bouteillan
Bouteillan blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Los Tinos
The Winery Los Tinos is one of of the world's great estates. It offers 63 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
