Winery ManifiestoPablo Calatayud
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 Pablo Calatayud from the Winery Manifiesto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pablo Calatayud of Winery Manifiesto in the region of Valence is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Pablo Calatayud
Pairings that work perfectly with Pablo Calatayud
Original food and wine pairings with Pablo Calatayud
The Pablo Calatayud of Winery Manifiesto matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecued prime rib with coarse salt, pasta with artichoke hearts and bacon or cutlets with portuguese sauce.
Details and technical informations about Winery Manifiesto's Pablo Calatayud.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Pablo Calatayud from Winery Manifiesto are 2012, 0, 2013
Informations about the Winery Manifiesto
The Winery Manifiesto is one of of the world's greatest estates. It offers 9 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
