Winery Pedro BaldaTinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Pedro Balda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Pedro Balda in the region of Rioja is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Pedro Balda matches generally quite well with dishes of beef, pasta or veal such as recipes of tibs (ethiopia), pasta with vegetables or veal roast casserole.
Details and technical informations about Winery Pedro Balda's Tinto.
Discover the grape variety: Jurançon
Jurançon white is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Jurançon can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Tinto from Winery Pedro Balda are 2013, 2011, 2009, 2008 and 2012.
Informations about the Winery Pedro Balda
The Winery Pedro Balda is one of of the world's greatest estates. It offers 2 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
