Winery ValcarlosMarqués de Valcarlos Tempranillo
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 Marqués de Valcarlos Tempranillo from the Winery Valcarlos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marqués de Valcarlos Tempranillo of Winery Valcarlos in the region of Navarre is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Marqués de Valcarlos Tempranillo
Pairings that work perfectly with Marqués de Valcarlos Tempranillo
Original food and wine pairings with Marqués de Valcarlos Tempranillo
The Marqués de Valcarlos Tempranillo of Winery Valcarlos matches generally quite well with dishes of beef, lamb or veal such as recipes of chinese noodles with beef, leg of lamb cooked in yoghurt / tave kosi (albania) or veal paupiettes with beer.
Details and technical informations about Winery Valcarlos's Marqués de Valcarlos Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Marqués de Valcarlos Tempranillo from Winery Valcarlos are 2008, 0
Informations about the Winery Valcarlos
The Winery Valcarlos is one of of the world's great estates. It offers 27 wines for sale in the of Navarre to come and discover on site or to buy online.
The wine region of Navarre
Spanish reference for great Garnacha rosés: raspberry-pink colour, notes of crushed strawberry, cherry, citrus and white flowers, dry and gourmet palate. The emblematic grape (~70% of reds in the past), also in supple, sun-filled reds. Tempranillo on the rise in modern blends, fine spicy Graciano, Cabernet and Merlot. Fresh Chardonnay and Viura whites.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
