Winery Telmo RodriguezAleos
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 Aleos from the Winery Telmo Rodriguez
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aleos of Winery Telmo Rodriguez in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Aleos
Pairings that work perfectly with Aleos
Original food and wine pairings with Aleos
The Aleos of Winery Telmo Rodriguez matches generally quite well with dishes of beef, lamb or veal such as recipes of pork chops with potatoes, lamb delight with tomato and cinnamon or slow-cooked veal roast.
Details and technical informations about Winery Telmo Rodriguez's Aleos.
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 Aleos from Winery Telmo Rodriguez are 2012, 0, 2013, 2015
Informations about the Winery Telmo Rodriguez
The Winery Telmo Rodriguez is one of of the world's great estates. It offers 61 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
