Winery Los TinosSierra del Huéznar
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 Sierra del Huéznar from the Winery Los Tinos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sierra del Huéznar of Winery Los Tinos in the region of Rioja is a powerful.
Food and wine pairings with Sierra del Huéznar
Pairings that work perfectly with Sierra del Huéznar
Original food and wine pairings with Sierra del Huéznar
The Sierra del Huéznar of Winery Los Tinos matches generally quite well with dishes of beef, pasta or veal such as recipes of chili con carne, succulent and easy to make beef lasagna or marinated veal skewers with herbs.
Details and technical informations about Winery Los Tinos's Sierra del Huéznar.
Discover the grape variety: Villard noir
An interspecific cross between Chancellor - 7053 Seibel - and 6905 Seibel or Subéreux, obtained by the Seyve-Villard company, formerly located in Saint Vallier in the Drôme. As with the white Villard - 12375 Seyve-Villard - these were the two most widely planted direct-producer hybrids. Today, Villard noir is on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Sierra del Huéznar from Winery Los Tinos are 0
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 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
