Winery Santa JuliaOak Aged Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Oak Aged Tempranillo
Pairings that work perfectly with Oak Aged Tempranillo
Original food and wine pairings with Oak Aged Tempranillo
The Oak Aged Tempranillo of Winery Santa Julia matches generally quite well with dishes of beef, lamb or pork such as recipes of pasta bolognese, tajine of merguez and potatoes or ideas for savoury pancake toppings.
Details and technical informations about Winery Santa Julia's Oak Aged Tempranillo.
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 Oak Aged Tempranillo from Winery Santa Julia are 2015, 2008, 0, 2011 and 2010.
Informations about the Winery Santa Julia
The Winery Santa Julia is one of of the world's great estates. It offers 193 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
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.
