Bodega BerrojaAguirrebeko
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Aguirrebeko of the Bodega Berroja is in the top 10 of wines of Bizkaiko Txakolina.
Wine flavors and olphactive analysis
On the nose the Aguirrebeko of Bodega Berroja in the region of El Pais Vasco often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Aguirrebeko
Pairings that work perfectly with Aguirrebeko
Original food and wine pairings with Aguirrebeko
The Aguirrebeko of Bodega Berroja matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of banh mi sandwich, quebec style barbecued salmon or couscous chicken and merguez.
Details and technical informations about Bodega Berroja's Aguirrebeko.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Aguirrebeko from Bodega Berroja are 2017, 2016, 0, 2013 and 2014.
Informations about the Bodega Berroja
The Bodega Berroja is one of of the world's greatest estates. It offers 6 wines for sale in the of Bizkaiko Txakolina to come and discover on site or to buy online.
The wine region of Bizkaiko Txakolina
DO of the Spanish Basque Country (Biscay, ~250 ha), rainy oceanic climate, argilo-calcareous soils. Hondarrabi Zuri is the signature white king (~90%): dry and crisp with green apple, lemon zest, herbs, white flowers and a briny iodine touch, light natural perlant and lively acidity. Tradition of serving in cascade to aerate. Petit Courbu and Manseng as complements.
The wine region of El Pais Vasco
Spanish Basque Country (Euskadi) on the Cantabrian coast near Bilbao, humid oceanic climate. Hondarrabi Zuri is the signature white for Txakoli: dry, lively and slightly sparkling with citrus, green apple, white flowers and saline iodine notes, cutting acidity and low alcohol - poured from height to release the pétillant, the pintxos companion. Hondarrabi Beltza for light reds and crisp rosés. Three DOs: Getariako, Bizkaiko and Arabako Txakolina.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
