Winery Sol de EspañaVino de Mesa
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 Vino de Mesa from the Winery Sol de España
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino de Mesa of Winery Sol de España in the region of Castille-et-Léon is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Vino de Mesa
Pairings that work perfectly with Vino de Mesa
Original food and wine pairings with Vino de Mesa
The Vino de Mesa of Winery Sol de España matches generally quite well with dishes of beef, lamb or veal such as recipes of express veal stew in a pressure cooker, pizza queen with merguez or duck breast with orange sauce.
Details and technical informations about Winery Sol de España's Vino de Mesa.
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 Vino de Mesa from Winery Sol de España are 0, 2008
Informations about the Winery Sol de España
The Winery Sol de España is one of of the world's great estates. It offers 10 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
