Bayanegra Tempranillo
bodegas celaya, castilla la mancha. tinto. espanha
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The Tempranillo grape has a long history in Spain, believed to have originated in the Iberian Peninsula. Winemaking in Castilla La Mancha has been influenced by centuries of tradition, with Bodegas Celaya contributing to the region's modern wine landscape.
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Wine, especially red wine like Tempranillo, is deeply integrated into Spanish culture, often enjoyed with meals and social gatherings. In Castilla La Mancha, wine is a symbol of hospitality and regional pride.
Food Pairing
Tempranillo wines are commonly paired with tapas, grilled meats, cheeses (especially Manchego), and hearty stews.
Social Gatherings
Sharing a bottle of wine is a central part of social interactions in Spain, fostering connection and conversation.
Regional Identity
Wines from Castilla La Mancha, including Tempranillo, represent the region's agricultural heritage and winemaking expertise.
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Bayanegra Tempranillo offers a balanced profile of fruit, spice, and earthy notes typical of Tempranillo wines from Castilla La Mancha.
Expect flavors of red and black fruits such as cherries, plums, and blackberries. Subtle hints of spice, like vanilla and clove, may be present due to oak aging (if any). Earthy undertones and a touch of leather can add complexity. The wine typically exhibits medium tannins and acidity, making it a versatile food pairing option.
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Serving Temperature
Serve Tempranillo slightly chilled, ideally between 16-18°C (60-64°F), to enhance its fruit flavors and balance.
Food Pairing Suggestions
Pair with roast lamb, grilled pork, paella, or aged cheeses. Avoid overly spicy dishes that may clash with the wine's tannins.
Decanting
Younger Tempranillo wines can benefit from decanting for 30 minutes to an hour to soften the tannins and allow the aromas to open up. Older vintages may require careful decanting to remove sediment.
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