Winery Contreras RuizÉdalo Rosado
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Édalo Rosado
Pairings that work perfectly with Édalo Rosado
Original food and wine pairings with Édalo Rosado
The Édalo Rosado of Winery Contreras Ruiz matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tournedos with boursin, lamb marinated in white wine or mahi mahi curry with coconut milk.
Details and technical informations about Winery Contreras Ruiz's Édalo Rosado.
Discover the grape variety: Exalta
Simple, fresh dry or rosé-style whites with a pale pink-copper hue, supple palate and moderate acidity, showing understated aromas of citrus and white flowers. Rustic, discreet profile. Preserved in a few ampelographic collections, it belongs to the group of ancient varieties kept for their patrimonial value and studied for their genetic interest. Rare, poorly documented grey grape variety grown in very limited quantities.
Last vintages of this wine
The best vintages of Édalo Rosado from Winery Contreras Ruiz are 2019, 2018, 0, 2016
Informations about the Winery Contreras Ruiz
The Winery Contreras Ruiz is one of of the world's great estates. It offers 16 wines for sale in the of Condado de Huelva to come and discover on site or to buy online.
The wine region of Condado de Huelva
Andalusian DO on the Atlantic coast near Portugal (~5,500 ha), sandy soils, warm dry Atlantic-Mediterranean climate. Zalema signature white (86% of vineyard, indigenous): lively and floral with notes of citrus, green apple, white flowers, herbs and an Atlantic saline touch, thirst-quenching and low alcohol. Palomino Fino, Listan de Huelva, Garrido Fino complement. Vinos generosos oloroso style (nuts, caramel) and celebrated bitter-orange Vino Naranja.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Groslot
See grolleau.
