Winery ValdesolRed Dry
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Red Dry from the Winery Valdesol
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Dry of Winery Valdesol in the region of Vinos de Pago is a with a nice freshness.
Food and wine pairings with Red Dry
Pairings that work perfectly with Red Dry
Original food and wine pairings with Red Dry
The Red Dry of Winery Valdesol matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue vigneronne au vin rouge, tuscan linguine or veal tagine with prunes.
Details and technical informations about Winery Valdesol's Red Dry.
Discover the grape variety: Charmont
Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.
Last vintages of this wine
The best vintages of Red Dry from Winery Valdesol are 0
Informations about the Winery Valdesol
The Winery Valdesol is one of of the world's greatest estates. It offers 3 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
