Winery VegamarCrianza
Red wine
This wine is a blend of 2 varietals which are the Tempranillo and the Merlot.
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 Vegamar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crianza of Winery Vegamar in the region of Valence is a powerful.
Wine flavors and olphactive analysis
On the nose the Crianza of Winery Vegamar in the region of Valence often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Crianza
Pairings that work perfectly with Crianza
Original food and wine pairings with Crianza
The Crianza of Winery Vegamar matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, quiche with tartiflette or roast veal with chanterelles and cream.
Details and technical informations about Winery Vegamar's Crianza.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Crianza from Winery Vegamar are 2017, 2015, 2018, 2016 and 2013.
Informations about the Winery Vegamar
The Winery Vegamar is one of of the world's greatest estates. It offers 47 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
