Winery Varela ZarranzRobles del Sur Tannat
Red wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
Food and wine pairings with Robles del Sur Tannat
Pairings that work perfectly with Robles del Sur Tannat
Original food and wine pairings with Robles del Sur Tannat
The Robles del Sur Tannat of Winery Varela Zarranz matches generally quite well with dishes of beef such as recipes of beef luc lake.
Details and technical informations about Winery Varela Zarranz's Robles del Sur Tannat.
Discover the grape variety: Tannat
Powerful, tannic reds with inky colour and dense texture, with aromas of blackberry, blackcurrant, black plum, leather, liquorice and smoky notes. Very high ageing potential and polyphenol content (health reputation). Star of Madiran AOC in Béarn and the national grape of Uruguay (Canelones, Maldonado). Also grown in Irouléguy and Tursan. Late-ripening red variety from south-west France.
Last vintages of this wine
The best vintages of Robles del Sur Tannat from Winery Varela Zarranz are 2015, 2013, 0
Informations about the Winery Varela Zarranz
The Winery Varela Zarranz is one of of the world's great estates. It offers 35 wines for sale in the of Canelones to come and discover on site or to buy online.
The wine region of Canelones
Uruguay's main region north of Montevideo (~90% of national output). National star Tannat: powerful, structured reds with signature notes of blackberry, black plum, violet, leather, tobacco and spice, firm tannins and notable ageing potential — more Tannat planted here than in Madiran, its birthplace. Also round Merlot, peppery Cabernet Franc, spicy Syrah. Fresh saline Albarino whites.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
