Bodegas PeñascalPeñascal Frizzante 5.5 Verdejo
Sparkling wine
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Peñascal Frizzante 5.5 Verdejo
Pairings that work perfectly with Peñascal Frizzante 5.5 Verdejo
Original food and wine pairings with Peñascal Frizzante 5.5 Verdejo
The Peñascal Frizzante 5.5 Verdejo of Bodegas Peñascal matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of croque-monsieur, baeckeoffe with fish or leek, goat cheese and bacon quiche.
Details and technical informations about Bodegas Peñascal's Peñascal Frizzante 5.5 Verdejo.
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 Peñascal Frizzante 5.5 Verdejo from Bodegas Peñascal are 2014, 0
Informations about the Bodegas Peñascal
The Bodegas Peñascal is one of of the world's greatest estates. It offers 21 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
