Winery TintillaTarantella
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Tarantella
Pairings that work perfectly with Tarantella
Original food and wine pairings with Tarantella
The Tarantella of Winery Tintilla matches generally quite well with dishes of beef, veal or pork such as recipes of hungarian goulash, pork tenderloin with onions or flamenkuche express.
Details and technical informations about Winery Tintilla's Tarantella.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Tarantella from Winery Tintilla are 2015, 0
Informations about the Winery Tintilla
The Winery Tintilla is one of of the world's great estates. It offers 24 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
