Bodegas Parra JimenezKabuto 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 Kabuto Tempranillo from the Bodegas Parra Jimenez
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kabuto Tempranillo of Bodegas Parra Jimenez in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Kabuto Tempranillo
Pairings that work perfectly with Kabuto Tempranillo
Original food and wine pairings with Kabuto Tempranillo
The Kabuto Tempranillo of Bodegas Parra Jimenez matches generally quite well with dishes of beef, lamb or veal such as recipes of beef goulash, lamb epigram in spicy sauce or locro criollo (argentina).
Details and technical informations about Bodegas Parra Jimenez's Kabuto Tempranillo.
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.
Informations about the Bodegas Parra Jimenez
The Bodegas Parra Jimenez is one of of the world's great estates. It offers 86 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
