Winery Marques de DalmonteValencia Reserva
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 Valencia Reserva from the Winery Marques de Dalmonte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valencia Reserva of Winery Marques de Dalmonte in the region of Valence is a powerful.
Food and wine pairings with Valencia Reserva
Pairings that work perfectly with Valencia Reserva
Original food and wine pairings with Valencia Reserva
The Valencia Reserva of Winery Marques de Dalmonte matches generally quite well with dishes of beef, pasta or veal such as recipes of american fillet (belgian-style beef tartar), mascarpone pasta with tomato sauce or veal escalope with marsala.
Details and technical informations about Winery Marques de Dalmonte's Valencia Reserva.
Discover the grape variety: Sulima
Interspecific cross obtained in 1966 between the verdelet or 9110 Seibel and the sultana, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Valencia Reserva from Winery Marques de Dalmonte are 0
Informations about the Winery Marques de Dalmonte
The Winery Marques de Dalmonte is one of of the world's greatest estates. It offers 2 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
