Winery AlvearSolera Cream
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 Solera Cream from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solera Cream 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 Solera Cream of Winery Alvear in the region of Andalousie often reveals types of flavors of non oak, microbio or oak.
Food and wine pairings with Solera Cream
Pairings that work perfectly with Solera Cream
Original food and wine pairings with Solera Cream
The Solera Cream of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of homemade cookies or mussels with cream and blue cheese.
Details and technical informations about Winery Alvear's Solera Cream.
Discover the grape variety: Roi des blancs
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value; belongs to the old varieties whose commercial diffusion has almost disappeared and which are studied for their genetic and historical interest. Rare, poorly documented white variety cultivated in negligible quantities.
Last vintages of this wine
The best vintages of Solera Cream 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.
