Winery AlvearSolera Fundación Amontillado
Natural sweet wine
In the mouth this natural sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the Solera Fundación Amontillado from the Winery Alvear
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solera Fundación Amontillado of Winery Alvear in the region of Andalousie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Solera Fundación Amontillado of Winery Alvear in the region of Andalousie often reveals types of flavors of caramel, nutty or non oak and sometimes also flavors of microbio, oak.
Food and wine pairings with Solera Fundación Amontillado
Pairings that work perfectly with Solera Fundación Amontillado
Original food and wine pairings with Solera Fundación Amontillado
The Solera Fundación Amontillado of Winery Alvear matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of very simple muffins or mussels with roquefort cheese without wine.
Details and technical informations about Winery Alvear's Solera Fundación Amontillado.
Discover the grape variety: Sulima
Simple, fresh grey-white wines with a pale golden to rosé colour, supple palate with moderate acidity, undemonstrative aromas of citrus and white flowers. Rustic, discreet profile. Preserved in a few ampelographic collections for its heritage value, belongs to the old varieties whose commercial diffusion has almost disappeared and studied for their genetic interest. Rare grey variety, poorly documented, grown in tiny quantities.
Informations about the Winery Alvear
The Winery Alvear is one of of the world's greatest estates. It offers 65 wines for sale in the of Andalousie to come and discover on site or to buy online.
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: Reims Mountain
Between Épernay and Reims, a large limestone massif with varied soils and exposure where pinot noir reigns supreme. Ambonnay, Bouzy, Verzenay, Verzy, etc., are equivalent to the Burgundian Gevrey-Chambertin and Vosne-Romanée. There are also great Chardonnays, which are rarer (Mailly, Marmery, Trépail, Villers).
