Winery Ramón BilbaoClub Reserva
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 Club Reserva from the Winery Ramón Bilbao
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Club Reserva of Winery Ramón Bilbao in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Club Reserva of Winery Ramón Bilbao in the region of Rioja often reveals types of flavors of oak.
Food and wine pairings with Club Reserva
Pairings that work perfectly with Club Reserva
Original food and wine pairings with Club Reserva
The Club Reserva of Winery Ramón Bilbao matches generally quite well with dishes of beef, lamb or veal such as recipes of baked marrow bones, lamb tagine with prunes and almonds or escargots à la bordelaise.
Details and technical informations about Winery Ramón Bilbao's Club Reserva.
Discover the grape variety: Tempranillo
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.
Last vintages of this wine
The best vintages of Club Reserva from Winery Ramón Bilbao are 2016, 0
Informations about the Winery Ramón Bilbao
The Winery Ramón Bilbao is one of of the world's great estates. It offers 53 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Malolactic fermentation
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.
