Los Aguilares Tadeo Tinaja
75cl
/
13.5% Vol
Produced in very small quantities only, this organic red wine, made from 100% Petit Verdot, expresses a unique facet of the grape, earthy, floral, and mineral. It is aged in clay amphoras, which softens the tannins and gives the wine purity and intensity. It pairs exceptionally well with lamb, but is also gorgeous with beef, pork, or mature hard cheese.
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Los Aguilares Tadeo Tinaja
€46.00
Ex Tax: €37.40
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The nose is intense and spicy, with mineral and balsamic notes.
Palate
The tannins are soft and well balanced. The mouth is fruity (black fruit), floral, and velvety, with a complex though elegant minerality. The finish is persistent.
Colour
Bright, intense garnet red
Fact Sheet
Fluid
75cl
Grape Variety
100% Petit Verdot
Maturation
Cold maceration at 2°C for 24 hours, then malolactic fermentation at a controlled temperature in clay jars. Ageing for 12 months in clay jars.
Alcohol %
13.5%
Style
Fruity, smooth, full-bodied red wine
Estate/Producer
Cortijo Los Aguilares
Country
Spain
Region/AOC
Malaga
Vintage
2018
Closure
Cork
Food Matching
Food Matching
This wine is delicious with lamb, but it also pairs nicely with pork and beef, aged Gouda, Gruyère and Cheddar, or mushrooms.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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