Winery Abadia de BocoyVerdejo Joven
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo Joven from the Winery Abadia de Bocoy
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo Joven of Winery Abadia de Bocoy in the region of Vinos de Pago is a .
Food and wine pairings with Verdejo Joven
Pairings that work perfectly with Verdejo Joven
Original food and wine pairings with Verdejo Joven
The Verdejo Joven of Winery Abadia de Bocoy matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of cajun jumbalaya rice, rougaille tomatoes (madagascar) or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Abadia de Bocoy's Verdejo Joven.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Informations about the Winery Abadia de Bocoy
The Winery Abadia de Bocoy is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
