Winery De MullerSolimar Blanco
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Solimar Blanco of Winery De Muller in the region of Catalogne often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Solimar Blanco
Pairings that work perfectly with Solimar Blanco
Original food and wine pairings with Solimar Blanco
The Solimar Blanco of Winery De Muller matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or spicy food such as recipes of smoked salmon and herb sandwich cakes, scallop mousse or tunisian tagine.
Details and technical informations about Winery De Muller's Solimar Blanco.
Discover the grape variety: Alicante Nera
Intensely coloured reds with a red dyeing pulp, a deep purple robe, supple tannins and an ample palate with moderate acidity, featuring aromas of red fruits, black fruits and southern notes. Grown in southern Italy (Puglia, Calabria, Sardinia), Portugal and Spain, used to deepen the colour of blends and produce approachable reds. Italian synonym for Alicante Henri Bouschet, a French red-pulp teinturier black variety.
Last vintages of this wine
The best vintages of Solimar Blanco from Winery De Muller are 2019, 2018, 2014, 0 and 2017.
Informations about the Winery De Muller
The Winery De Muller is one of of the world's great estates. It offers 79 wines for sale in the of Tarragona to come and discover on site or to buy online.
The wine region of Tarragona
Catalan DOP (~7,300 ha) on Camp de Tarragona and Ribera d'Ebre, temperate Mediterranean climate. Signature Cava trilogy in lively whites: Macabeo with signature notes of citrus, green apple, white flowers and an almond touch; more structured Xarel·lo (pear, fennel, herbs); delicate floral Parellada. Ull de Llebre (Tempranillo) reds round with notes of ripe cherry and leather, solar Garnatxa, dense Carinyena. Tradition of sweet Tarragona Clàssic.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
