Winery QuencoTempranillo Tinto Semidulce
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempranillo Tinto Semidulce from the Winery Quenco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo Tinto Semidulce of Winery Quenco in the region of Vinos de Pago is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tempranillo Tinto Semidulce
Pairings that work perfectly with Tempranillo Tinto Semidulce
Original food and wine pairings with Tempranillo Tinto Semidulce
The Tempranillo Tinto Semidulce of Winery Quenco matches generally quite well with dishes of beef, lamb or veal such as recipes of roasted fillet of beef with parsley, baekenofe (alsatian meat stew) or moroccan veal tagine from hanane.
Details and technical informations about Winery Quenco's Tempranillo Tinto Semidulce.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Tempranillo Tinto Semidulce from Winery Quenco are 2016, 2015, 0
Informations about the Winery Quenco
The Winery Quenco is one of of the world's greatest estates. It offers 6 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
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.
