Winery Mont ReagaTempo de Mont Reaga
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempo de Mont Reaga from the Winery Mont Reaga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempo de Mont Reaga of Winery Mont Reaga in the region of Castille is a powerful.
Food and wine pairings with Tempo de Mont Reaga
Pairings that work perfectly with Tempo de Mont Reaga
Original food and wine pairings with Tempo de Mont Reaga
The Tempo de Mont Reaga of Winery Mont Reaga matches generally quite well with dishes of beef, pasta or veal such as recipes of provencal stew, pasta with boursin or filet mignon with prunes and white wine.
Details and technical informations about Winery Mont Reaga's Tempo de Mont Reaga.
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.
Informations about the Winery Mont Reaga
The Winery Mont Reaga is one of of the world's great estates. It offers 19 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
News related to this wine
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
