Bodegas GallegasBaile Bravo Semi Sweet Red
Sweet wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Baile Bravo Semi Sweet Red
Pairings that work perfectly with Baile Bravo Semi Sweet Red
Original food and wine pairings with Baile Bravo Semi Sweet Red
The Baile Bravo Semi Sweet Red of Bodegas Gallegas matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew provencal style, chicken wok with chinese noodles or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Bodegas Gallegas's Baile Bravo Semi Sweet Red.
Discover the grape variety: Malvoisie de Toscane
It was cultivated in ancient times and is believed to be of Greek origin. In Italy, associated with Trebbiano Toscano, it was used to produce the famous Chianti: these two white varieties are no longer part of the vineyard. In France, Tuscan Malvasia is practically unknown. It should be noted that many grape varieties have "malvasia" as a synonym, so confusion between them is always possible.
Last vintages of this wine
The best vintages of Baile Bravo Semi Sweet Red from Bodegas Gallegas are 2008, 2014
Informations about the Bodegas Gallegas
The Bodegas Gallegas is one of of the world's great estates. It offers 76 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
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The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
