Winery Vega InfanteCrianza
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Crianza from the Winery Vega Infante
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crianza of Winery Vega Infante in the region of Valence is a powerful.
Food and wine pairings with Crianza
Pairings that work perfectly with Crianza
Original food and wine pairings with Crianza
The Crianza of Winery Vega Infante matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, lasagne with salmon, goat cheese and spinach or simple and fragrant roast veal.
Details and technical informations about Winery Vega Infante's Crianza.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Crianza from Winery Vega Infante are 0
Informations about the Winery Vega Infante
The Winery Vega Infante is one of of the world's greatest estates. It offers 3 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
