Winery Wine Side StoryVinilo
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 poultry, beef or veal.
Taste structure of the Vinilo from the Winery Wine Side Story
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinilo of Winery Wine Side Story in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vinilo
Pairings that work perfectly with Vinilo
Original food and wine pairings with Vinilo
The Vinilo of Winery Wine Side Story matches generally quite well with dishes of beef, lamb or veal such as recipes of savoyard matafans, leg of lamb with spices or breaded veal cutlets.
Details and technical informations about Winery Wine Side Story's Vinilo.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vinilo from Winery Wine Side Story are 2014, 0
Informations about the Winery Wine Side Story
The Winery Wine Side Story is one of of the world's greatest estates. It offers 2 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
