Winery Tua RitaKeir
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Keir of Winery Tua Rita in the region of Vino da Tavola often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Keir
Pairings that work perfectly with Keir
Original food and wine pairings with Keir
The Keir of Winery Tua Rita matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stuffed peppers, express couscous in a pressure cooker or grilled tuna with mediterranean marinade.
Details and technical informations about Winery Tua Rita's Keir.
Discover the grape variety: Christmas rose
Obtained in 1980 in the United States (California) by Harold P. Olmo and Albert T. Koyama by crossing S44-35c with 9117D. - Synonymy: no synonyms known to date (all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Keir from Winery Tua Rita are 2017, 0, 2016
Informations about the Winery Tua Rita
The Winery Tua Rita is one of of the world's greatest estates. It offers 30 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
