Winery Tempus IIIGran Reserva
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gran Reserva from the Winery Tempus III
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Reserva of Winery Tempus III in the region of Valence is a powerful.
Food and wine pairings with Gran Reserva
Pairings that work perfectly with Gran Reserva
Original food and wine pairings with Gran Reserva
The Gran Reserva of Winery Tempus III matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, fried rice noodles with chicken or roast veal orloff with mushrooms.
Details and technical informations about Winery Tempus III's Gran Reserva.
Discover the grape variety: Ganson
Ganson noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Ganson noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Gran Reserva from Winery Tempus III are 2005, 0, 2007
Informations about the Winery Tempus III
The Winery Tempus III is one of of the world's greatest estates. It offers 11 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
