Winery VegalfaroPasamonte Tinto
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 Pasamonte Tinto from the Winery Vegalfaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pasamonte Tinto of Winery Vegalfaro in the region of Valence is a powerful.
Food and wine pairings with Pasamonte Tinto
Pairings that work perfectly with Pasamonte Tinto
Original food and wine pairings with Pasamonte Tinto
The Pasamonte Tinto of Winery Vegalfaro matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, italian pasta salad or veal paupiettes with cider.
Details and technical informations about Winery Vegalfaro's Pasamonte Tinto.
Discover the grape variety: Kadarka
Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Pasamonte Tinto from Winery Vegalfaro are 0, 2010
Informations about the Winery Vegalfaro
The Winery Vegalfaro is one of of the world's great estates. It offers 42 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: Glycerol
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
