Winery Mosen PierrePegaso Garnacha
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Pegaso Garnacha from the Winery Mosen Pierre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pegaso Garnacha of Winery Mosen Pierre in the region of Vinos de Pago is a powerful.
Food and wine pairings with Pegaso Garnacha
Pairings that work perfectly with Pegaso Garnacha
Original food and wine pairings with Pegaso Garnacha
The Pegaso Garnacha of Winery Mosen Pierre matches generally quite well with dishes of beef, pasta or lamb such as recipes of improved horse steak, spaghetti with homemade pesto or harira algerian soup.
Details and technical informations about Winery Mosen Pierre's Pegaso Garnacha.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Pegaso Garnacha from Winery Mosen Pierre are 2017, 2018, 0, 2019 and 2016.
Informations about the Winery Mosen Pierre
The Winery Mosen Pierre is one of of the world's greatest estates. It offers 31 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
