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Bodegas Valoria, Rioja, Spanje
Traditional (picking, alcoholic fermentation, pressing, maturation), 36 months maturation in American oak, then a further 24 months bottle maturation.
Powerful wine with a deep garnet red color. Aromas of black fruit, spices and tobacco. The taste is full and intense with a surprisingly fresh undertone and firm but ripe tannins. In the aftertaste flavors of chocolate and vanilla come to meet you.
Good with rich stews with deep flavours, hearty game dishes with roasted flavours and grilled and baked rib steak with a hearty sauce. Also good with Dry Aged red meat and BBQ dishes with roasted notes and hearty sauces.
Anne de Joyeuse, Limoux, Frankrijk
Click here for the wine techniqueFeudi Salentini, Puglia, Italië
Feudi Salentini, Puglia, Italië
Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.
Domaine des Plos, Languedoc & Roussillon, Frankrijk
Click here for the wine techniqueCombines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.