Winery Giraldez FernandezRibeiro Alecrin Treixadura Albarino
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Ribeiro Alecrin Treixadura Albarino from the Winery Giraldez Fernandez
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ribeiro Alecrin Treixadura Albarino of Winery Giraldez Fernandez in the region of Galice is a with a nice freshness.
Food and wine pairings with Ribeiro Alecrin Treixadura Albarino
Pairings that work perfectly with Ribeiro Alecrin Treixadura Albarino
Original food and wine pairings with Ribeiro Alecrin Treixadura Albarino
The Ribeiro Alecrin Treixadura Albarino of Winery Giraldez Fernandez matches generally quite well with dishes of pasta, shellfish or vegetarian such as recipes of pad thai, natural breton lobster or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Giraldez Fernandez's Ribeiro Alecrin Treixadura Albarino.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Ribeiro Alecrin Treixadura Albarino from Winery Giraldez Fernandez are 2015
Informations about the Winery Giraldez Fernandez
The Winery Giraldez Fernandez is one of of the world's greatest estates. It offers 6 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.
News related to this wine
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The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
