Winery El TiempoSemiseco
White wine
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Semiseco
Pairings that work perfectly with Semiseco
Original food and wine pairings with Semiseco
The Semiseco of Winery El Tiempo matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of caramelized pork ribs, seafood lasagna or thai basil chicken.
Details and technical informations about Winery El Tiempo's Semiseco.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Semiseco from Winery El Tiempo are 0
Informations about the Winery El Tiempo
The Winery El Tiempo is one of of the world's greatest estates. It offers 4 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
