Bodegas San LorenzoSémillon
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
The Sémillon of the Bodegas San Lorenzo is in the top 90 of wines of Valle de Parras.
Food and wine pairings with Sémillon
Pairings that work perfectly with Sémillon
Original food and wine pairings with Sémillon
The Sémillon of Bodegas San Lorenzo matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of spinach, smoked salmon and ricotta lasagne, scallops on a bed of leeks or real chocolate cake.
Details and technical informations about Bodegas San Lorenzo's Sémillon.
Discover the grape variety: Aléatico
Aleatico noir is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Aléatico noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Sémillon from Bodegas San Lorenzo are 2013, 2012
Informations about the Bodegas San Lorenzo
The Bodegas San Lorenzo is one of of the world's great estates. It offers 41 wines for sale in the of Valle de Parras to come and discover on site or to buy online.
The wine region of Valle de Parras
The wine region of Valle de Parras of Mexico. Wineries and vineyards like the Domaine Bodegas San Lorenzo or the Domaine Don Leo produce mainly wines red, white and pink. The most planted grape varieties in the region of Valle de Parras are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Valle de Parras often reveals types of flavors of cherry, black fruit or dark fruit and sometimes also flavors of cedar, non oak or earth.
News related to this wine
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The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.