Winery Álvarez y DíezSotomonte Verdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Sotomonte Verdejo from the Winery Álvarez y Díez
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sotomonte Verdejo of Winery Álvarez y Díez in the region of Castille-et-Léon is a .
Food and wine pairings with Sotomonte Verdejo
Pairings that work perfectly with Sotomonte Verdejo
Original food and wine pairings with Sotomonte Verdejo
The Sotomonte Verdejo of Winery Álvarez y Díez matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of zucchini lasagna, rice with seafood or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Álvarez y Díez's Sotomonte Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Sotomonte Verdejo from Winery Álvarez y Díez are 2019, 0
Informations about the Winery Álvarez y Díez
The Winery Álvarez y Díez is one of of the world's great estates. It offers 34 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
