The Winery Pozo Hondo is one of the best wineries to follow in Castille.. It offers 2 wines for sale in of Castille to come and discover on site or to buy online.
Looking for the best Winery Pozo Hondo wines in Castille among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Pozo Hondo wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Pozo Hondo wines with technical and enological descriptions.
How Winery Pozo Hondo wines pair with each other generally quite well with dishes such as recipes .
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.
Traditionally, only grape varieties that can tolerate hot, Dry conditions were planted. The white Airen grape is at the top of the list and remains the most planted grape in Castilla-La Mancha (and indeed in all of Spain). However, it is not a particularly respected variety, so many producers have expanded their portfolios. Red grapes dominate the rest of the range.
How Winery Pozo Hondo wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of mexican beef tacos, lamb tagine with dried fruits and herbs or gigolette of rabbit.
In the mouth the red wine of Winery Pozo Hondo. is a powerful with a lot of tannins present in the mouth.
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Planning a wine route in the of Castille? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Pozo Hondo.
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.
The US still comes top on the list of which countries drink the most wine overall, according to to preliminary figures released this week by the International Organisation of Vine & Wine (OIV). Wine consumption in the US crept up by 0.7% in 2021, to 33.1 million hectolitres (3.31 billion litres), the OIV said in a report on the state of the industry. World wine consumption grew by the same margin, to hit 236 million hectolitres (mhl), or 23.6bn litres, although trends varied by nation. That ...
As the 2022 harvest in New Zealand gathers pace, increasing production costs and the on-going effects of the pandemic on border restrictions, markets, and supply chains have continued to impact the industry. Over the past 12 months the availability of labour has been a ‘huge concern’ for many growers and wineries, according to New Zealand Winegrowers. ‘The introduction of Omicron into the New Zealand community on the cusp of vintage 2022 is a very serious concern for growers and wineries, as thi ...
We are excited to announce the first of Decanter’s Wine Experiences, a series of carefully curated wine trips hosted by our regional wine specialists. Each trip is a carefully tailored once-in-a-lifetime experience that will grant guests access to the best vineyards, restaurants and wine experts of the region. Starting with a trip to the Rhône valley, Matt Walls will be hosting the first Decanter Wine Experience, imparting his knowledge of the region which he has honed over the years while rep ...
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
