Winery Martinez BujandaPrivate Reserve Crianza
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 Private Reserve Crianza from the Winery Martinez Bujanda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Private Reserve Crianza of Winery Martinez Bujanda in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Private Reserve Crianza
Pairings that work perfectly with Private Reserve Crianza
Original food and wine pairings with Private Reserve Crianza
The Private Reserve Crianza of Winery Martinez Bujanda matches generally quite well with dishes of beef, lamb or veal such as recipes of improved horse steak, dad's lamb mouse or potjevlesch (northern france).
Details and technical informations about Winery Martinez Bujanda's Private Reserve Crianza.
Discover the grape variety: Foglia tonda
A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.
Last vintages of this wine
The best vintages of Private Reserve Crianza from Winery Martinez Bujanda are 0, 2009
Informations about the Winery Martinez Bujanda
The Winery Martinez Bujanda is one of of the world's great estates. It offers 29 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
