Winery Rafael CambraForcalla Red
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, beef or veal.
Taste structure of the Forcalla Red from the Winery Rafael Cambra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Forcalla Red of Winery Rafael Cambra in the region of Valence is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Forcalla Red
Pairings that work perfectly with Forcalla Red
Original food and wine pairings with Forcalla Red
The Forcalla Red of Winery Rafael Cambra matches generally quite well with dishes of beef, pasta or veal such as recipes of american style beef marinade, tagliatelle with carbonara or lamb confit with new potatoes.
Details and technical informations about Winery Rafael Cambra's Forcalla Red.
Discover the grape variety: Kernling
Natural mutation of the kerner found in Germany in 1974 by Herrn Ludwig Hochdörffer and put in culture in 1995. Kernling can be found in Germany, Switzerland, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Forcalla Red from Winery Rafael Cambra are 2012, 2013, 0
Informations about the Winery Rafael Cambra
The Winery Rafael Cambra is one of of the world's great estates. It offers 16 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
