Winery Cosme Palacio1894 Blanco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the 1894 Blanco from the Winery Cosme Palacio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1894 Blanco of Winery Cosme Palacio in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the 1894 Blanco of Winery Cosme Palacio in the region of Rioja often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices.
Food and wine pairings with 1894 Blanco
Pairings that work perfectly with 1894 Blanco
Original food and wine pairings with 1894 Blanco
The 1894 Blanco of Winery Cosme Palacio matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of valencian paella, tuna rillettes with st moret or slimming cod squares.
Details and technical informations about Winery Cosme Palacio's 1894 Blanco.
Discover the grape variety: Muresconu
Muresconu noir is a grape variety that originated in France (Corsica). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. Muresconu noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of 1894 Blanco from Winery Cosme Palacio are 2015, 2014, 2007, 2010 and 0.
Informations about the Winery Cosme Palacio
The Winery Cosme Palacio is one of of the world's greatest estates. It offers 7 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
