Winery Vins del ComtatEl Salze Monastrell
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the El Salze Monastrell from the Winery Vins del Comtat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Salze Monastrell of Winery Vins del Comtat in the region of Valence is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the El Salze Monastrell of Winery Vins del Comtat in the region of Valence often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with El Salze Monastrell
Pairings that work perfectly with El Salze Monastrell
Original food and wine pairings with El Salze Monastrell
The El Salze Monastrell of Winery Vins del Comtat matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail confit in red wine, pasta bolognese or lamb chops with tarragon cream.
Details and technical informations about Winery Vins del Comtat's El Salze Monastrell.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of El Salze Monastrell from Winery Vins del Comtat are 2016, 2017, 2015, 0
Informations about the Winery Vins del Comtat
The Winery Vins del Comtat is one of of the world's greatest estates. It offers 20 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: Glycerol
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
