Winery Vicente GandíaPatacona Tempranillo
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 veal.
Taste structure of the Patacona Tempranillo from the Winery Vicente Gandía
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Patacona Tempranillo of Winery Vicente Gandía in the region of Valence is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Patacona Tempranillo
Pairings that work perfectly with Patacona Tempranillo
Original food and wine pairings with Patacona Tempranillo
The Patacona Tempranillo of Winery Vicente Gandía matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef with pepper, chaouia lamb or potjevleesch.
Details and technical informations about Winery Vicente Gandía's Patacona Tempranillo.
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 Patacona Tempranillo from Winery Vicente Gandía are 0
Informations about the Winery Vicente Gandía
The Winery Vicente Gandía is one of of the world's great estates. It offers 78 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
