Winery ColruytBlanc de Blancs Droog-Sec
White wine
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 Blanc de Blancs Droog-Sec from the Winery Colruyt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc de Blancs Droog-Sec of Winery Colruyt in the region of Castille is a powerful.
Food and wine pairings with Blanc de Blancs Droog-Sec
Pairings that work perfectly with Blanc de Blancs Droog-Sec
Original food and wine pairings with Blanc de Blancs Droog-Sec
The Blanc de Blancs Droog-Sec of Winery Colruyt matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lobster in court-bouillon, express beef samoussa or flounder fillets, lemon butter.
Details and technical informations about Winery Colruyt's Blanc de Blancs Droog-Sec.
Discover the grape variety: Blanqueiron
Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.
Informations about the Winery Colruyt
The Winery Colruyt is one of of the world's great estates. It offers 51 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
