The Winery Don Simón is one of the best wineries to follow in Castille-et-Léon.. It offers 27 wines for sale in of Castille-et-Léon to come and discover on site or to buy online.
Looking for the best Winery Don Simón wines in Castille-et-Léon among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Don Simón wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Don Simón wines with technical and enological descriptions.
How Winery Don Simón wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of express veal stew in a pressure cooker, lamb shoulder confit with harissa or stuffed red mullet ballotines.
On the nose the red wine of Winery Don Simón. often reveals types of flavors of cherry, oaky or citrus and sometimes also flavors of apples, earthy or blackberry. In the mouth the red wine of Winery Don Simón. is a powerful with a lot of tannins present in the mouth.
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
~72,000 ha, clay-limestone soils.
How Winery Don Simón wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of sauté of lamb with curry, pasta with puttanesca sauce or ardéchoise fly.
On the nose the sweet wine of Winery Don Simón. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, citrus fruit.
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
How Winery Don Simón wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of zucchini lasagna, tuna and goat cheese pie or goat cheese and bacon quiche.
On the nose the white wine of Winery Don Simón. often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of citrus fruit. In the mouth the white wine of Winery Don Simón. is a with a nice freshness.
The act of adding alcohol to a fresh grape must or to a fermenting must.
How Winery Don Simón wines pair with each other generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp in red sauce, fried onions or fish and seafood gratin.
On the nose the sparkling wine of Winery Don Simón. often reveals types of flavors of tree fruit. In the mouth the sparkling wine of Winery Don Simón. is a powerful with a nice vivacity and a fine and pleasant bubble.
Structured, aromatic dry whites with an ample palate and moderate acidity, showing aromas of citrus (lemon, grapefruit), white flowers (acacia), pear, green apple, light honey and fresh almond notes. Fine ageing potential. Essential component of Cava DO sparkling (with xarel·lo and parellada), pillar of Rioja DOCa whites (as viura) and Roussillon AOC whites. Autochthonous Aragonese variety, aromatic signature of the great Iberian whites.
How Winery Don Simón wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of pork chops with potatoes, traditional tunisian couscous or grandma's chicken casserole.
Fungus that causes grape rot.
Planning a wine route in the of Castille-et-Léon? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Don Simón.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
