Winery Baron de LeySemi Dulce
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Semi Dulce of the Winery Baron de Ley is in the top 90 of wines of Rioja.
Wine flavors and olphactive analysis
On the nose the Semi Dulce of Winery Baron de Ley in the region of Rioja often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Semi Dulce
Pairings that work perfectly with Semi Dulce
Original food and wine pairings with Semi Dulce
The Semi Dulce of Winery Baron de Ley matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of baked bar, fried squid or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Baron de Ley's Semi Dulce.
Discover the grape variety: Regent
A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.
Last vintages of this wine
The best vintages of Semi Dulce from Winery Baron de Ley are 0, 2019
Informations about the Winery Baron de Ley
The Winery Baron de Ley is one of of the world's greatest estates. It offers 50 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
