Winery VinamasTempranillo Cabernet Sauvignon
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempranillo Cabernet Sauvignon from the Winery Vinamas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo Cabernet Sauvignon of Winery Vinamas in the region of Valence is a powerful.
Food and wine pairings with Tempranillo Cabernet Sauvignon
Pairings that work perfectly with Tempranillo Cabernet Sauvignon
Original food and wine pairings with Tempranillo Cabernet Sauvignon
The Tempranillo Cabernet Sauvignon of Winery Vinamas matches generally quite well with dishes of beef, pasta or veal such as recipes of simple baked roast beef, smoked salmon pasta gratin or sauté of veal with tomato.
Details and technical informations about Winery Vinamas's Tempranillo Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Vinamas
The Winery Vinamas 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.
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).