
Winery TorresMomentum Garnacha - Cariñena
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Momentum Garnacha - Cariñena
Pairings that work perfectly with Momentum Garnacha - Cariñena
Original food and wine pairings with Momentum Garnacha - Cariñena
The Momentum Garnacha - Cariñena of Winery Torres matches generally quite well with dishes of beef, lamb or pork such as recipes of korean bibimbap, leg of lamb cooked in yoghurt / tave kosi (albania) or currywurst.
Details and technical informations about Winery Torres's Momentum Garnacha - Cariñena.
Discover the grape variety: Melnik
It is most certainly one of the oldest vitis vinifera varieties found mainly in the southwestern part of Bulgaria, and is not known elsewhere - except perhaps in neighbouring Greece and Macedonia - than in this country where it is recognized as endemic. It should not be confused with Ranna Melnishka Loza, also known as Melnik 55, which is the result of crosses between this Melnik and several known Vitis viniferas, including Valdiguié.
Informations about the Winery Torres
The Winery Torres is one of wineries to follow in Catalogne.. It offers 197 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.














