Bodegas MileniumChâteau Rojo Semi Dulce
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 Château Rojo Semi Dulce from the Bodegas Milenium
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Rojo Semi Dulce of Bodegas Milenium in the region of Galice is a powerful.
Food and wine pairings with Château Rojo Semi Dulce
Pairings that work perfectly with Château Rojo Semi Dulce
Original food and wine pairings with Château Rojo Semi Dulce
The Château Rojo Semi Dulce of Bodegas Milenium matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with mushrooms, tagliatelle with shrimps or capon stuffed with morels.
Details and technical informations about Bodegas Milenium's Château Rojo Semi Dulce.
Discover the grape variety: Dan ben Hannah
A cross between the black mikveh (Hamburg muscatel x black balouti) and the Alphonse Lavallée obtained in 1951 and in Israel by Netanel Hochberg. Dan ben Hannah or black emperor - not to be confused with emperor - is mainly grown in South Africa.
Last vintages of this wine
The best vintages of Château Rojo Semi Dulce from Bodegas Milenium are 0
Informations about the Bodegas Milenium
The Bodegas Milenium is one of wineries to follow in Galice.. It offers 103 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
