Winery Viña FumeiroRed
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Red from the Winery Viña Fumeiro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red of Winery Viña Fumeiro in the region of Galice is a .
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Winery Viña Fumeiro matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with mustard, ham lasagness or chicken breast with curry and mushrooms.
Details and technical informations about Winery Viña Fumeiro's Red.
Discover the grape variety: Maturana blanca
A very old Spanish grape variety, particularly known in the Rioja region. It can be found in Italy, Portugal, Mexico, etc. In France, it is practically unknown. D.N.A. analyses have shown that it is not related to Maturana Tinta de Navarrete.
Last vintages of this wine
The best vintages of Red from Winery Viña Fumeiro are 0
Informations about the Winery Viña Fumeiro
The Winery Viña Fumeiro is one of of the world's greatest estates. It offers 2 wines for sale in the of Ribeiro to come and discover on site or to buy online.
The wine region of Ribeiro
The wine region of Ribeiro is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Emilio Rojo or the Domaine Francisco Garcia Perez produce mainly wines white, red and sweet. The most planted grape varieties in the region of Ribeiro are Albarino, Loureiro and Mencia, they are then used in wines in blends or as a single variety. On the nose of Ribeiro often reveals types of flavors of pear, smoke or almonds and sometimes also flavors of fig, stone fruit or saline.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
