Winery Conde de JoseVerdejo Blanco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo Blanco from the Winery Conde de Jose
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo Blanco of Winery Conde de Jose in the region of Castille is a .
Food and wine pairings with Verdejo Blanco
Pairings that work perfectly with Verdejo Blanco
Original food and wine pairings with Verdejo Blanco
The Verdejo Blanco of Winery Conde de Jose matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of whiskey paupiettes, clams in white wine or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Conde de Jose's Verdejo Blanco.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Verdejo Blanco from Winery Conde de Jose are 0
Informations about the Winery Conde de Jose
The Winery Conde de Jose is one of of the world's greatest estates. It offers 2 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
