Bodega de GaliciaDa Viña Galega Galicia Albariño
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Da Viña Galega Galicia Albariño from the Bodega de Galicia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Da Viña Galega Galicia Albariño of Bodega de Galicia in the region of Galice is a with a nice freshness.
Food and wine pairings with Da Viña Galega Galicia Albariño
Pairings that work perfectly with Da Viña Galega Galicia Albariño
Original food and wine pairings with Da Viña Galega Galicia Albariño
The Da Viña Galega Galicia Albariño of Bodega de Galicia matches generally quite well with dishes of pasta, shellfish or vegetarian such as recipes of ham and cheese macaroni gratin, marinated mussels with maroilles or leek, goat cheese and bacon quiche.
Details and technical informations about Bodega de Galicia's Da Viña Galega Galicia Albariño.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Da Viña Galega Galicia Albariño from Bodega de Galicia are 2015, 0
Informations about the Bodega de Galicia
The Bodega de Galicia is one of of the world's greatest estates. It offers 3 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
