Bodegas GallegasCiumes Verdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Ciumes Verdejo from the Bodegas Gallegas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ciumes Verdejo of Bodegas Gallegas in the region of Galice is a .
Food and wine pairings with Ciumes Verdejo
Pairings that work perfectly with Ciumes Verdejo
Original food and wine pairings with Ciumes Verdejo
The Ciumes Verdejo of Bodegas Gallegas matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of beef bourguignon with cookéo, violet omelette or light tuna-tomato quiche (without cream).
Details and technical informations about Bodegas Gallegas's Ciumes Verdejo.
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.
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
