Winery CosmicValentia Carinyena Blanca
White wine
This wine generally goes well with beef and spicy food.
Wine flavors and olphactive analysis
On the nose the Valentia Carinyena Blanca of Winery Cosmic in the region of Valence often reveals types of flavors of tree fruit.
Food and wine pairings with Valentia Carinyena Blanca
Pairings that work perfectly with Valentia Carinyena Blanca
Original food and wine pairings with Valentia Carinyena Blanca
The Valentia Carinyena Blanca of Winery Cosmic matches generally quite well with dishes of beef or spicy food such as recipes of savoyard matafans or chicken in sauce.
Details and technical informations about Winery Cosmic's Valentia Carinyena Blanca.
Discover the grape variety: Colobel
Colobel noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Colobel noir can be found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Valentia Carinyena Blanca from Winery Cosmic are 2017, 2019, 2016, 2015
Informations about the Winery Cosmic
The Winery Cosmic is one of of the world's greatest estates. It offers 23 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
