Winery Vinicola de CastillaSeñorío de Guadianeja Tempranillo Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Señorío de Guadianeja Tempranillo Rosado
Pairings that work perfectly with Señorío de Guadianeja Tempranillo Rosado
Original food and wine pairings with Señorío de Guadianeja Tempranillo Rosado
The Señorío de Guadianeja Tempranillo Rosado of Winery Vinicola de Castilla matches generally quite well with dishes of beef, lamb or pork such as recipes of quick beef and cheese yakitori, tomatoes, zucchini, potatoes stuffed moroccan style with... or gloom and doom.
Details and technical informations about Winery Vinicola de Castilla's Señorío de Guadianeja Tempranillo Rosado.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Informations about the Winery Vinicola de Castilla
The Winery Vinicola de Castilla is one of of the world's great estates. It offers 61 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
