
Winery Carlos SerresMarysol Rioja Semidulce
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Marysol Rioja Semidulce from the Winery Carlos Serres
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marysol Rioja Semidulce of Winery Carlos Serres in the region of Rioja is a powerful.
Food and wine pairings with Marysol Rioja Semidulce
Pairings that work perfectly with Marysol Rioja Semidulce
Original food and wine pairings with Marysol Rioja Semidulce
The Marysol Rioja Semidulce of Winery Carlos Serres matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of navarin of the sea da gigi, chicken skewers with curry and lemon or cod with vanilla sauce.
Details and technical informations about Winery Carlos Serres's Marysol Rioja Semidulce.
Discover the grape variety: Saint Laurent
This grape variety was formerly cultivated in the southwest and in Alsace and the Toul region. It is also known in Germany, Austria, Luxembourg and Czechoslovakia. In France, it is no longer multiplied and is therefore in danger of disappearing.
Last vintages of this wine
The best vintages of Marysol Rioja Semidulce from Winery Carlos Serres are 0, 2016
Informations about the Winery Carlos Serres
The Winery Carlos Serres is one of of the world's great estates. It offers 53 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Mistelle
Unfermented must with added brandy, also called liqueur wine: Pineau des Charentes, Floc de Gascogne, Macvin du Jura, Ratafia, Cartagène du Languedoc.














