Winery Heredad Don TomasRioja Blanco Crespo
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Rioja Blanco Crespo from the Winery Heredad Don Tomas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Blanco Crespo of Winery Heredad Don Tomas in the region of Rioja is a powerful.
Food and wine pairings with Rioja Blanco Crespo
Pairings that work perfectly with Rioja Blanco Crespo
Original food and wine pairings with Rioja Blanco Crespo
The Rioja Blanco Crespo of Winery Heredad Don Tomas matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of soupions à la provençale, seed crackers or dab with coconut milk.
Details and technical informations about Winery Heredad Don Tomas's Rioja Blanco Crespo.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Rioja Blanco Crespo from Winery Heredad Don Tomas are 0
Informations about the Winery Heredad Don Tomas
The Winery Heredad Don Tomas is one of of the world's greatest estates. It offers 5 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
