Winery VegamarHuella de Garnacha
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Huella de Garnacha from the Winery Vegamar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Huella de Garnacha of Winery Vegamar in the region of Valence is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Huella de Garnacha
Pairings that work perfectly with Huella de Garnacha
Original food and wine pairings with Huella de Garnacha
The Huella de Garnacha of Winery Vegamar matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, pork sautéed with chinese noodles or lamb colombo.
Details and technical informations about Winery Vegamar's Huella de Garnacha.
Discover the grape variety: Malvasia Nera
Supple, aromatic reds with an intense ruby robe, smooth tannins and a charming palate, showing signature aromas of red fruits (cherry, raspberry), soft spices, balsamic notes (liquorice) and floral nuances. A fragrant profile adding suppleness to blends. A component of Salice Salentino DOC and Brindisi DOC in Puglia, also present in Tuscany. An Italian black variety of the Malvasia family, with no direct genetic link to white Malvasias.
Last vintages of this wine
The best vintages of Huella de Garnacha from Winery Vegamar are 2018
Informations about the Winery Vegamar
The Winery Vegamar is one of of the world's great 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
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
