Winery Picos de CabariezoTinto Roble
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, veal or game (deer, venison).
Taste structure of the Tinto Roble from the Winery Picos de Cabariezo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Roble of Winery Picos de Cabariezo in the region of Cantabrie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Tinto Roble
Pairings that work perfectly with Tinto Roble
Original food and wine pairings with Tinto Roble
The Tinto Roble of Winery Picos de Cabariezo matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of veal tagine with artichokes and lemons, home-made cassoulet or cream chicken with mushrooms.
Details and technical informations about Winery Picos de Cabariezo's Tinto Roble.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Tinto Roble from Winery Picos de Cabariezo are 2015, 2014, 0
Informations about the Winery Picos de Cabariezo
The Winery Picos de Cabariezo is one of of the world's greatest estates. It offers 9 wines for sale in the of Cantabrie to come and discover on site or to buy online.
The wine region of Cantabrie
Cantabria is a small region on the northern coast of Spain, wedged between the Cantabrian Mountains and the Bay of Biscay. Together with its neighbours, Asturias (to the west) and the Basque Country (to the east), this lush, mountainous region is affectionately known as España Verde, ("Green Spain"). Viticulture has not traditionally been important here, as the local soils are too fertile and the Climate too wet and windy for quality viticulture. The few wines that are produced tend to be low-alcohol, high-acid, bright-tasting white wines, similar to the txakoli of the Basque Country.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
