Winery Viñas SerranasEl Canchorral
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the El Canchorral from the Winery Viñas Serranas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Canchorral of Winery Viñas Serranas in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with El Canchorral
Pairings that work perfectly with El Canchorral
Original food and wine pairings with El Canchorral
The El Canchorral of Winery Viñas Serranas matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust (onions & mustard), three ways to prepare chinese noodles or filet mignon with prunes and white wine.
Details and technical informations about Winery Viñas Serranas's El Canchorral.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of El Canchorral from Winery Viñas Serranas are 0
Informations about the Winery Viñas Serranas
The Winery Viñas Serranas is one of of the world's greatest estates. It offers 8 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
