Winery Vinos AmbizEl Charco del Cura
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the El Charco del Cura from the Winery Vinos Ambiz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Charco del Cura of Winery Vinos Ambiz in the region of Castille-et-Léon is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with El Charco del Cura
Pairings that work perfectly with El Charco del Cura
Original food and wine pairings with El Charco del Cura
The El Charco del Cura of Winery Vinos Ambiz matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, zucchini and goat cheese lasagna or caramelized lamb mice.
Details and technical informations about Winery Vinos Ambiz's El Charco del Cura.
Discover the grape variety: Gros vert
Gros vert blanc is a grape variety that originated in France (Provence). It produces a variety of grape used to make wine. However, it can also be found eating on our tables! The Gros vert blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica.
Last vintages of this wine
The best vintages of El Charco del Cura from Winery Vinos Ambiz are 2015, 0
Informations about the Winery Vinos Ambiz
The Winery Vinos Ambiz is one of of the world's greatest estates. It offers 17 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: 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.
