Winery TorreblancaKokoro Tinto
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 Kokoro Tinto from the Winery Torreblanca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kokoro Tinto of Winery Torreblanca in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Kokoro Tinto
Pairings that work perfectly with Kokoro Tinto
Original food and wine pairings with Kokoro Tinto
The Kokoro Tinto of Winery Torreblanca matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, spaghetti with tuna (real italian recipe) or osso bucco of veal.
Details and technical informations about Winery Torreblanca's Kokoro Tinto.
Discover the grape variety: Admirable
According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the bicane and the chasselas obtained in Saumur (Maine and Loire Valley) by Doctor Auguste Courtiller in the 1840s, registered in the Official Catalogue of table grape varieties, list A1. Today, the Admirable de Courtiller is practically no longer multiplied.
Last vintages of this wine
The best vintages of Kokoro Tinto from Winery Torreblanca are 2013, 0
Informations about the Winery Torreblanca
The Winery Torreblanca is one of of the world's great estates. It offers 11 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
