Winery Marqués de la ConcordiaExtrême
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 Extrême from the Winery Marqués de la Concordia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Extrême of Winery Marqués de la Concordia in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Extrême
Pairings that work perfectly with Extrême
Original food and wine pairings with Extrême
The Extrême of Winery Marqués de la Concordia matches generally quite well with dishes of beef, lamb or veal such as recipes of tournedos rossini with port sauce, lamb tagine with dried fruits or lisbon veal sauté.
Details and technical informations about Winery Marqués de la Concordia's Extrême.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Extrême from Winery Marqués de la Concordia are 2004, 2003, 0, 2008
Informations about the Winery Marqués de la Concordia
The Winery Marqués de la Concordia is one of of the world's great estates. It offers 47 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
