Winery Mas EstelaQuindals
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.
The Quindals of the Winery Mas Estela is in the top 30 of wines of Empordà.
Taste structure of the Quindals from the Winery Mas Estela
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quindals of Winery Mas Estela in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Quindals of Winery Mas Estela in the region of Catalogne often reveals types of flavors of minerality, black fruits or non oak and sometimes also flavors of earth, oak or black fruit.
Food and wine pairings with Quindals
Pairings that work perfectly with Quindals
Original food and wine pairings with Quindals
The Quindals of Winery Mas Estela matches generally quite well with dishes of beef, pasta or veal such as recipes of small stuffed fish from nice, smoked salmon pasta gratin or roast veal with milk and rosemary.
Details and technical informations about Winery Mas Estela's Quindals.
Discover the grape variety: Siroka Melniska
Structured, intensely coloured reds with excellent ageing potential, with a deep purple colour, firm tannins and an ample palate, with signature aromas of black fruits (blackberry, plum), spices, tobacco and leather notes. Powerful Balkan profile. Star of the Melnik vineyard in the south-west of the country, it produces the best long-ageing reds of Bulgaria. Indigenous Bulgarian black variety grown in the sunny Melnik region.
Last vintages of this wine
The best vintages of Quindals from Winery Mas Estela are 2014, 2008, 2015, 2013 and 2009.
Informations about the Winery Mas Estela
The Winery Mas Estela is one of of the world's greatest estates. It offers 8 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
