Bodega San CebrinDe Boca en Boca Blanco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the De Boca en Boca Blanco from the Bodega San Cebrin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the De Boca en Boca Blanco of Bodega San Cebrin in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with De Boca en Boca Blanco
Pairings that work perfectly with De Boca en Boca Blanco
Original food and wine pairings with De Boca en Boca Blanco
The De Boca en Boca Blanco of Bodega San Cebrin matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of baeckeoffe with fish, tuna samoussa or gratin of potatoes with fish fillets.
Details and technical informations about Bodega San Cebrin's De Boca en Boca Blanco.
Discover the grape variety: Souzao
Intensely coloured, tangy reds with an almost black deep ruby robe, firm tannins and a dense, high-acidity palate, showing signature aromas of black fruits (blackberry, cassis), black cherry, spice and balsamic notes. A traditional component of vintage Port, contributing colour and acidity, present in dry reds from Douro DOC, also grown in California. The synonym for Portuguese Sousão, identical to Vinhão and Galician Sousón.
Informations about the Bodega San Cebrin
The Bodega San Cebrin is one of of the world's greatest estates. It offers 9 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
