Winery Coto de Gomariz (María Álvarez Serrano)The Flower and the Bee La Flor y La Abeja Tinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The The Flower and the Bee La Flor y La Abeja Tinto of the Winery Coto de Gomariz (María Álvarez Serrano) is in the top 60 of wines of Ribeiro.
Taste structure of the The Flower and the Bee La Flor y La Abeja Tinto from the Winery Coto de Gomariz (María Álvarez Serrano)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Flower and the Bee La Flor y La Abeja Tinto of Winery Coto de Gomariz (María Álvarez Serrano) in the region of Galice is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the The Flower and the Bee La Flor y La Abeja Tinto of Winery Coto de Gomariz (María Álvarez Serrano) in the region of Galice often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with The Flower and the Bee La Flor y La Abeja Tinto
Pairings that work perfectly with The Flower and the Bee La Flor y La Abeja Tinto
Original food and wine pairings with The Flower and the Bee La Flor y La Abeja Tinto
The The Flower and the Bee La Flor y La Abeja Tinto of Winery Coto de Gomariz (María Álvarez Serrano) matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tagine with prunes and almonds, makroud or veal tagine with carrots and dried apricots.
Details and technical informations about Winery Coto de Gomariz (María Álvarez Serrano)'s The Flower and the Bee La Flor y La Abeja Tinto.
Discover the grape variety: Pinot gris
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
Last vintages of this wine
The best vintages of The Flower and the Bee La Flor y La Abeja Tinto from Winery Coto de Gomariz (María Álvarez Serrano) are 2017, 2015, 2018, 2016
Informations about the Winery Coto de Gomariz (María Álvarez Serrano)
The Winery Coto de Gomariz (María Álvarez Serrano) is one of of the world's great estates. It offers 15 wines for sale in the of Ribeiro to come and discover on site or to buy online.
The wine region of Ribeiro
The wine region of Ribeiro is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Emilio Rojo or the Domaine Francisco Garcia Perez produce mainly wines white, red and sweet. The most planted grape varieties in the region of Ribeiro are Albarino, Loureiro and Mencia, they are then used in wines in blends or as a single variety. On the nose of Ribeiro often reveals types of flavors of pear, smoke or almonds and sometimes also flavors of fig, stone fruit or saline.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
News related to this wine
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
