Bodegas GordonzelloPeregrino Verdejo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Peregrino Verdejo from the Bodegas Gordonzello
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Peregrino Verdejo of Bodegas Gordonzello in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with Peregrino Verdejo
Pairings that work perfectly with Peregrino Verdejo
Original food and wine pairings with Peregrino Verdejo
The Peregrino Verdejo of Bodegas Gordonzello matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of rice with sausage meat and tomatoes, mussels with cream supers or light tuna-tomato quiche (without cream).
Details and technical informations about Bodegas Gordonzello's Peregrino 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 Peregrino Verdejo from Bodegas Gordonzello are 2014, 0, 2011
Informations about the Bodegas Gordonzello
The Bodegas Gordonzello is one of of the world's great estates. It offers 26 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
