Bodegas PeñascalVerdejo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo from the Bodegas Peñascal
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo of Bodegas Peñascal in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with Verdejo
Pairings that work perfectly with Verdejo
Original food and wine pairings with Verdejo
The Verdejo of Bodegas Peñascal matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of cantonese rice, small cuttlefish a la plancha or quiche with bacon and gruyère cheese.
Details and technical informations about Bodegas Peñascal's Verdejo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Verdejo from Bodegas Peñascal are 2016, 2015, 2014, 2010 and 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
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
