Winery TiaraBalboa Tempranillo
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 Balboa Tempranillo from the Winery Tiara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Balboa Tempranillo of Winery Tiara in the region of Estrémadure is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Balboa Tempranillo
Pairings that work perfectly with Balboa Tempranillo
Original food and wine pairings with Balboa Tempranillo
The Balboa Tempranillo of Winery Tiara matches generally quite well with dishes of beef, lamb or veal such as recipes of caramelized beef with onions, sauté of lamb with curry or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Tiara's Balboa Tempranillo.
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 Balboa Tempranillo from Winery Tiara are 0
Informations about the Winery Tiara
The Winery Tiara is one of of the world's greatest estates. It offers 7 wines for sale in the of Estrémadure to come and discover on site or to buy online.
The wine region of Estrémadure
Autonomous community of western Spain, the 2nd largest national vineyard (~87,000 ha) with excellent value for money. Tempranillo signature in red: round and accessible with signature notes of ripe cherry, plum, soft vanilla, leather and a spicy touch, supple tannins. Sun-drenched Garnacha, colourful Bobal, firm Cabernet complete the line-up. Vivid Cayetana and Pardina whites (citrus, flowers).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
