Bodegas OlarraQuasar Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Quasar Tempranillo from the Bodegas Olarra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quasar Tempranillo of Bodegas Olarra in the region of Rioja is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Quasar Tempranillo
Pairings that work perfectly with Quasar Tempranillo
Original food and wine pairings with Quasar Tempranillo
The Quasar Tempranillo of Bodegas Olarra matches generally quite well with dishes of beef, lamb or veal such as recipes of barbecued prime rib with coarse salt, lamb with coconut milk or milanese osso buco.
Details and technical informations about Bodegas Olarra's Quasar Tempranillo.
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 Quasar Tempranillo from Bodegas Olarra are 2017, 0
Informations about the Bodegas Olarra
The Bodegas Olarra is one of of the world's great estates. It offers 96 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
