Bodegas PascualPago Bojal Tinto
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 beef, game (deer, venison) or lamb.
Taste structure of the Pago Bojal Tinto from the Bodegas Pascual
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pago Bojal Tinto of Bodegas Pascual in the region of Castille-et-Léon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pago Bojal Tinto
Pairings that work perfectly with Pago Bojal Tinto
Original food and wine pairings with Pago Bojal Tinto
The Pago Bojal Tinto of Bodegas Pascual matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef in white wine, lamb and coconut curry, african style or rabbit with cider and mushrooms.
Details and technical informations about Bodegas Pascual's Pago Bojal Tinto.
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 Pago Bojal Tinto from Bodegas Pascual are 2009, 0
Informations about the Bodegas Pascual
The Bodegas Pascual is one of of the world's great estates. It offers 21 wines for sale in the of Ribera del Duero to come and discover on site or to buy online.
The wine region of Ribera del Duero
Cradle of great modern Spanish reds: Tempranillo (95% of the vineyard, here Tinto Fino) powerful, deep and elegant with notes of black cherry, blackberry, candied plum, leather, cedar and spices, firm tannins and sustained acidity thanks to altitude (720-1100 m). Classification by age: Crianza, Reserva, Gran Reserva. Harsh continental climate, clay-limestone soils. DO since 1982, 19,000 ha in Castilla y León.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
