Winery AlvearCarlos VII Amontillado
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the Carlos VII Amontillado from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carlos VII Amontillado of Winery Alvear in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the Carlos VII Amontillado of Winery Alvear in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or dried fruit.
Food and wine pairings with Carlos VII Amontillado
Pairings that work perfectly with Carlos VII Amontillado
Original food and wine pairings with Carlos VII Amontillado
The Carlos VII Amontillado of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of king's cake with frangipane or chicken with blue cheese.
Details and technical informations about Winery Alvear's Carlos VII Amontillado.
Discover the grape variety: Rkatziteli
Structured and aromatic whites with a golden to amber robe depending on vinification, ample palate and preserved acidity; signature aromas of candied citrus, yellow fruits (quince, apricot), white flowers and mineral and tannic notes (when in qvevri). Also made as traditional orange wines. Produces Georgia's great whites. Orthographic variant of Rkatsiteli, one of the world's oldest cultivated grapes.
Last vintages of this wine
The best vintages of Carlos VII Amontillado from Winery Alvear are 0
Informations about the Winery Alvear
The Winery Alvear is one of of the world's great estates. It offers 65 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
