Winery TaveraNereo Garnacha
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Nereo Garnacha from the Winery Tavera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nereo Garnacha of Winery Tavera in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Nereo Garnacha
Pairings that work perfectly with Nereo Garnacha
Original food and wine pairings with Nereo Garnacha
The Nereo Garnacha of Winery Tavera matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue with broth, chinese soy and chicken noodles (wok style) or lamb fillet with monbazillac.
Details and technical informations about Winery Tavera's Nereo Garnacha.
Discover the grape variety: Esther
Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.
Last vintages of this wine
The best vintages of Nereo Garnacha from Winery Tavera are 2009, 0
Informations about the Winery Tavera
The Winery Tavera is one of of the world's great estates. It offers 25 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Deep
A rich, complex wine that lingers on the palate and gradually reveals a strong potential for aroma and structure.
