Winery BorealRiesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Riesling of the Winery Boreal is in the top 20 of wines of Cantabrie.
Food and wine pairings with Riesling
Pairings that work perfectly with Riesling
Original food and wine pairings with Riesling
The Riesling of Winery Boreal matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of chicken pie, skate with capers or silvia's quick wolf fillet.
Details and technical informations about Winery Boreal's Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Boreal
The Winery Boreal is one of of the world's greatest estates. It offers 7 wines for sale in the of Cantabrie to come and discover on site or to buy online.
The wine region of Cantabrie
Cantabria is a small region on the northern coast of Spain, wedged between the Cantabrian Mountains and the Bay of Biscay. Together with its neighbours, Asturias (to the west) and the Basque Country (to the east), this lush, mountainous region is affectionately known as España Verde, ("Green Spain"). Viticulture has not traditionally been important here, as the local soils are too fertile and the Climate too wet and windy for quality viticulture. The few wines that are produced tend to be low-alcohol, high-acid, bright-tasting white wines, similar to the txakoli of the Basque Country.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
