Bodegas PerferBlú Perfer
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Blú Perfer of the Bodegas Perfer is in the top 10 of wines of Desierto de Almería.
Food and wine pairings with Blú Perfer
Pairings that work perfectly with Blú Perfer
Original food and wine pairings with Blú Perfer
The Blú Perfer of Bodegas Perfer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork roll with mustard, salmon blanquette or quiche without pastry, courgette and blue cheese.
Details and technical informations about Bodegas Perfer's Blú Perfer.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Blú Perfer from Bodegas Perfer are 0, 2015
Informations about the Bodegas Perfer
The Bodegas Perfer is one of of the world's great estates. It offers 13 wines for sale in the of Desierto de Almería to come and discover on site or to buy online.
The wine region of Desierto de Almería
Unique Andalusian IGP (province of Almería, average altitude 500 m, Europe's most arid desert), extreme climate with warm days and cool nights favouring thermal amplitude. Tempranillo, Syrah, Cabernet, Merlot, Monastrell and Garnacha as signatures in full-bodied, sunny reds with intense notes of black cherry, blackberry, candied plum, spice and a balsamic-desert touch, round tannins. Macabeo and Chardonnay in whites with citrus. Desert wines.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Petiole
Stem of the leaf, connecting the leaf blade to the stem.
