Winery Finca CárdabaLa Quinta del Monje Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with La Quinta del Monje Viognier
Pairings that work perfectly with La Quinta del Monje Viognier
Original food and wine pairings with La Quinta del Monje Viognier
The La Quinta del Monje Viognier of Winery Finca Cárdaba matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of chicken in red wine, duck breast with honey sauce or rice with seafood.
Details and technical informations about Winery Finca Cárdaba's La Quinta del Monje Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Finca Cárdaba
The Winery Finca Cárdaba is one of of the world's greatest estates. It offers 11 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
