The Bodegas Roandi is one of the world's great estates. It offers 15 wines for sale in of Valdeorras to come and discover on site or to buy online.
Looking for the best Bodegas Roandi wines in Valdeorras among all the wines in the region? Check out our tops of the best red, white or effervescent Bodegas Roandi wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Bodegas Roandi wines with technical and enological descriptions.
How Bodegas Roandi wines pair with each other generally quite well with dishes such as recipes .
The wine region of Valdeorras is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Rafael Palacios or the Domaine Rafael Palacios produce mainly wines white, red and sweet. The most planted grape varieties in the region of Valdeorras are Mencia, Albarino and Trousseau, they are then used in wines in blends or as a single variety. On the nose of Valdeorras often reveals types of flavors of pineapple, mango or slate and sometimes also flavors of black fruit, red fruit or watermelon.
In the mouth of Valdeorras is a powerful with a nice freshness. We currently count 74 estates and châteaux in the of Valdeorras, producing 226 different wines in conventional, organic and biodynamic agriculture. The wines of Valdeorras go well with generally quite well with dishes of veal, game (deer, venison) or poultry.
How Bodegas Roandi wines pair with each other generally quite well with dishes of beef, veal or rich fish (salmon, tuna etc) such as recipes of wild boar stew in burgundy style, veal shoulder with cream and tarragon or rice croquettes with salmon.
On the nose the red wine of Bodegas Roandi. often reveals types of flavors of black fruit, oak or red fruit. In the mouth the red wine of Bodegas Roandi. is a powerful with a nice balance between acidity and tannins.
How Bodegas Roandi wines pair with each other generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp curry (reunionese recipe), verrine of beetroot and saint moret or fish on a bed of leek and potatoes.
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
Planning a wine route in the of Valdeorras? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Bodegas Roandi.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
