Winery ObaloLas Arenas Reserva
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.
Taste structure of the Las Arenas Reserva from the Winery Obalo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Las Arenas Reserva of Winery Obalo in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Las Arenas Reserva
Pairings that work perfectly with Las Arenas Reserva
Original food and wine pairings with Las Arenas Reserva
The Las Arenas Reserva of Winery Obalo matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust (onions & mustard), lamb with ginger honey or escalope cordon bleu.
Details and technical informations about Winery Obalo's Las Arenas Reserva.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Las Arenas Reserva from Winery Obalo are 2016, 0
Informations about the Winery Obalo
The Winery Obalo is one of of the world's great estates. It offers 18 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
