Winery OjuelOxuel Carrasojuela
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 Oxuel Carrasojuela from the Winery Ojuel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oxuel Carrasojuela of Winery Ojuel in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Oxuel Carrasojuela
Pairings that work perfectly with Oxuel Carrasojuela
Original food and wine pairings with Oxuel Carrasojuela
The Oxuel Carrasojuela of Winery Ojuel matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn leaves, lamb tagine with olives and honey or tête de veau sauce moi.
Details and technical informations about Winery Ojuel's Oxuel Carrasojuela.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Oxuel Carrasojuela from Winery Ojuel are 0, 2015
Informations about the Winery Ojuel
The Winery Ojuel is one of of the world's greatest estates. It offers 21 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
