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Bodegas Alejandro Fernandez Dehesa la Granja Vino de la Tierra de Zamora Tempranillo 2006

Winemaker's Notes:

320 acres of old-clone Tempranillo from Pesquera. Fermentation in oak barriques, aged 2 yrs in the barrel and 2 in the bottle before release Tempranillo pairs with all kinds of food because it’s savory. The regional Spanish cuisine includes roasted vegetables and cured meats like the lusty Jamón Iberico de Bellota. And it’s true, Tempranillo pairs very well with the local cuisine but it works well with all kinds of cuisine. Try with these: Lasagna, Pizza and dishes with tomato-based sauces Grits, Polenta and dishes with corn as a major ingredient Mexican food such as tacos, nachos, burritos and chile rellenos For more tasty recipes (like the one below) visit our friends at instagram.com/nolifewithoutfood

Region: Spain » Castilla

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Color: Red
Varietal: Tempranillo
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Bodegas Alejandro Fernandez:
More than a working philosophy, the four wineries that form the wine heritage of Alejandro Fernández –the Pesquera Corporation– share the same story of love for the viniculture that time helped to perfect. The bonds with its home land are clearly expressed in the symbol of the group: the image of the Arch and the Tower of Pesquera de Duero, typical of its flagships, the “Tinto Pesquera’.

320 acres of old-clone Tempranillo from Pesquera. Fermentation in oak barriques, aged 2 yrs in the barrel and 2 in the bottle before release Tempranillo pairs with all kinds of food because it’s savory. The regional Spanish cuisine includes roasted vegetables and cured meats like the lusty Jamón Iberico de Bellota. And it’s true, Tempranillo pairs very well with the local cuisine but it works well with all kinds of cuisine. Try with these: Lasagna, Pizza and dishes with tomato-based sauces Grits, Polenta and dishes with corn as a major ingredient Mexican food such as tacos, nachos, burritos and chile rellenos For more tasty recipes (like the one below) visit our friends at instagram.com/nolifewithoutfood

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