Winery Toni GelabertColonia U
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 Colonia U from the Winery Toni Gelabert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colonia U of Winery Toni Gelabert in the region of Iles Baléares is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Colonia U
Pairings that work perfectly with Colonia U
Original food and wine pairings with Colonia U
The Colonia U of Winery Toni Gelabert matches generally quite well with dishes of beef, pasta or veal such as recipes of couscous without couscous maker, pho soup or veal shank with mushrooms.
Details and technical informations about Winery Toni Gelabert's Colonia U.
Discover the grape variety: Dauphine
A natural intraspecific cross between the ohanès and the Beirut date tree - also called afuz ali - obtained in South Africa and multiplied since 1983 by the Institute of Viticultural and Enological Research of Stellenbosch. Almost unknown in the rest of the wine world, it can however be found in Portugal, ... .
Last vintages of this wine
The best vintages of Colonia U from Winery Toni Gelabert are 0
Informations about the Winery Toni Gelabert
The Winery Toni Gelabert is one of of the world's great estates. It offers 20 wines for sale in the of Iles Baléares to come and discover on site or to buy online.
The wine region of Iles Baléares
The Balearic Islands (Las Islas Baleares) collectively form one of Spain's 17 official administrative regions. This idyllic archipelago Lies about 95 km east of the Iberian Peninsula in the western Mediterranean. The islands' closest neighbours are the provinces of Valencia and Murcia to the west, and Catalonia to the North. The four largest islands (Mallorca, Menorca, Ibiza and Formentera) are known as the archetypal Mediterranean holiday destinations.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
