Winery PinceloMencia
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Mencia from the Winery Pincelo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mencia of Winery Pincelo in the region of Galice is a powerful with a nice freshness.
Food and wine pairings with Mencia
Pairings that work perfectly with Mencia
Original food and wine pairings with Mencia
The Mencia of Winery Pincelo matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of veal tagine with carrots and dried apricots, rabbit provencale (mario style) or fried rice noodles with chicken.
Details and technical informations about Winery Pincelo's Mencia.
Discover the grape variety: Fiano blanc
This grape variety has been known and cultivated since ancient times in the Campania region - southern Italy - and in Sicily. It is said to be related to the Greco Bianco, another Italian variety. It can be found in Australia, Argentina, etc. and is virtually unknown in France, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Winery Pincelo
The Winery Pincelo is one of of the world's greatest estates. It offers 3 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
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.
