Bodega Buena VistaBlanco Semi Dulce
Sweet wine
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Blanco Semi Dulce
Pairings that work perfectly with Blanco Semi Dulce
Original food and wine pairings with Blanco Semi Dulce
The Blanco Semi Dulce of Bodega Buena Vista matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of croque-monsieur, scallops with saffron or summer tuna quiche.
Details and technical informations about Bodega Buena Vista's Blanco Semi Dulce.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Blanco Semi Dulce from Bodega Buena Vista are 0
Informations about the Bodega Buena Vista
The Bodega Buena Vista is one of of the world's greatest estates. It offers 3 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
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.
