Winery HuiswijnSpanje
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Spanje from the Winery Huiswijn
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spanje of Winery Huiswijn in the region of Vinos de Pago is a powerful.
Food and wine pairings with Spanje
Pairings that work perfectly with Spanje
Original food and wine pairings with Spanje
The Spanje of Winery Huiswijn matches generally quite well with dishes of beef, veal or poultry such as recipes of greek moussaka, tanjia or potato and bacon omelette.
Details and technical informations about Winery Huiswijn's Spanje.
Discover the grape variety: Plavac mali
Croatian Dalmatia more precisely. It can also be found in Greece (Macedonia), Montenegro, Italy, Bulgaria and Romania. According to genetic analyses conducted by the California University of Davis (United States), it is the result of an intraspecific cross between zinfandel (called crljenak kastelanski or pribidag in Croatia) and dobricic, another Croatian grape variety that is now somewhat endangered. - Synonyms: pagadebit veliki, sarak, zelenak (for all the synonyms of the grape varieties, click here!).
Informations about the Winery Huiswijn
The Winery Huiswijn is one of of the world's greatest estates. It offers 10 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
