Winery Lost LuggageVerdejo - Sauvignon Blanc
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Verdejo - Sauvignon Blanc
Pairings that work perfectly with Verdejo - Sauvignon Blanc
Original food and wine pairings with Verdejo - Sauvignon Blanc
The Verdejo - Sauvignon Blanc of Winery Lost Luggage matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of croque-monsieur, tuna lasagna or koskera hake (basque country).
Details and technical informations about Winery Lost Luggage's Verdejo - Sauvignon Blanc.
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.
Last vintages of this wine
The best vintages of Verdejo - Sauvignon Blanc from Winery Lost Luggage are 2014, 2015, 0, 2013
Informations about the Winery Lost Luggage
The Winery Lost Luggage is one of of the world's greatest estates. It offers 2 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
