Winery Vinos de los MuertosRojo Dulce
Sweet wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Nebbiolo, the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Rojo Dulce
Pairings that work perfectly with Rojo Dulce
Original food and wine pairings with Rojo Dulce
The Rojo Dulce of Winery Vinos de los Muertos matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust, gypsy sauce or veal cutlets au gratin.
Details and technical informations about Winery Vinos de los Muertos's Rojo Dulce.
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.
Last vintages of this wine
The best vintages of Rojo Dulce from Winery Vinos de los Muertos are 0
Informations about the Winery Vinos de los Muertos
The Winery Vinos de los Muertos is one of of the world's greatest estates. It offers 3 wines for sale in the of New Mexico to come and discover on site or to buy online.
The wine region of New Mexico
NewMexico is a landlocked state on the southern border of the United States, flanked by Texas to the southeast and Arizona to the west. The state covers 316,000 square kilometers of high-altitude desert between latitudes 31° and 37°. The main Grape varieties used for wine production in New Mexico are Syrah, Viognier, Cabernet Sauvignon, Riesling and Zinfandel. New Mexico has three American Viticultural Areas (AVAs) within its borders, all of which are located at these high altitudes: Middle Rio Grande Valley, Mimbres Valley and Mesilla Valley (which spills over into neighboring Texas).
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
