The Winery Azul y Garanza is one of the world's great estates. It offers 27 wines for sale in of Navarre to come and discover on site or to buy online.
Looking for the best Winery Azul y Garanza wines in Navarre among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Azul y Garanza wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Azul y Garanza wines with technical and enological descriptions.
How Winery Azul y Garanza wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot pickle sauce, quiche with tartiflette or veal shank in a pot au feu with star anise.
On the nose the red wine of Winery Azul y Garanza. often reveals types of flavors of earthy, blackberry or raspberry and sometimes also flavors of chocolate, dark fruit or earth. In the mouth the red wine of Winery Azul y Garanza. is a powerful with a nice freshness.
Navarra, in northern Spain, is one of the country's 17 first-level administrative regions (comunidades autónomas) and a fairly prolific, if lesser-known, wine region. Traditionally associated with the production of Bright, Fruity rosé, Navarra is beginning to attract attention for its high-quality red wines, mainly from the Tempranillo, Cabernet Sauvignon and Merlot grapes, after years of being overshadowed by its southern neighbor, Rioja. The first evidence of wine-making in the region dates back to Roman times, but it is almost certain that Vines were growing here Long before that. It was recently discovered that vines of the prehistoric species Vitis sylvestris - the predecessor of the beloved Vitis vinifera - were still growing in Navarre.
After the Romans, vine cultivation continued under the Moors and then expanded considerably under Christian rule. The demand for wine was boosted by Catholics making the Camino de Santiago pilgrimage to the shrine (now a cathedral) of Santiago de Compostela in Galicia, where, according to tradition, the remains of the apostle St James are buried. The 14th century was a period of prosperity for Navarre and the number of vineyards multiplied to the extent that restrictions had to be imposed to ensure that enough land was given over to cereals to feed the local population. Demand received a further boost at the end of the 19th century when France was hit by Phylloxera.
How Winery Azul y Garanza wines pair with each other generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with coconut cream, roasted bananas with cured ham or tonkinese soup (vietnam).
On the nose the sparkling wine of Winery Azul y Garanza. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices. In the mouth the sparkling wine of Winery Azul y Garanza. is a with a nice vivacity and a fine and pleasant bubble.
How Winery Azul y Garanza wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of cataplana with seafood, moussaka with spices or alsatian sauerkraut.
On the nose the pink wine of Winery Azul y Garanza. often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, spices or citrus fruit.
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
How Winery Azul y Garanza wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of quick salmon and zucchini lasagna, squid rings with tomato or wild asparagus omelette.
On the nose the white wine of Winery Azul y Garanza. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Planning a wine route in the of Navarre? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Azul y Garanza.
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
