Winery Flor de ZalínVerdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo from the Winery Flor de Zalín
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo of Winery Flor de Zalín in the region of Castille-et-Léon is a .
Food and wine pairings with Verdejo
Pairings that work perfectly with Verdejo
Original food and wine pairings with Verdejo
The Verdejo of Winery Flor de Zalín matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of savoyard crozet gratin, shrimp with cream and fettuccine or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Flor de Zalín's Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Verdejo from Winery Flor de Zalín are 2018, 0
Informations about the Winery Flor de Zalín
The Winery Flor de Zalín is one of of the world's greatest estates. It offers 6 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
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.
The word of the wine: Powdery mildew
Disease of the vine due to a fungus. Less dreadful than mildew, it only attacks the surface of the green parts. Sulphur has long been the best remedy.
