Winery Puente del EaClub de Barricas
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 Club de Barricas from the Winery Puente del Ea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Club de Barricas of Winery Puente del Ea in the region of Rioja is a powerful.
Food and wine pairings with Club de Barricas
Pairings that work perfectly with Club de Barricas
Original food and wine pairings with Club de Barricas
The Club de Barricas of Winery Puente del Ea matches generally quite well with dishes of beef, pasta or veal such as recipes of sloth pork loin, flammekueche with munster cheese or sarthe pot.
Details and technical informations about Winery Puente del Ea's Club de Barricas.
Discover the grape variety: Posip
Structured, aromatic whites with a sustained golden colour, ample palate with preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, dried apricot and characteristic salty marine notes from coastal limestone terroirs. Also made by extended maceration. Star of the insular white wines of Korčula, one of Croatia's great autochthonous whites. Croatian autochthonous white variety grown almost exclusively on the island of Korčula, in Dalmatia.
Informations about the Winery Puente del Ea
The Winery Puente del Ea is one of of the world's greatest estates. It offers 20 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
