Winery M. Ant.De La RivaMatalián
Natural sweet wine
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Food and wine pairings with Matalián
Pairings that work perfectly with Matalián
Original food and wine pairings with Matalián
The Matalián of Winery M. Ant.De La Riva matches generally quite well with dishes of mature and hard cheese, appetizers and snacks or aperitif such as recipes of truffade (auvergne - cantal - 15), toast with foie gras and gingerbread or emulsion of foie gras with pata negra.
Details and technical informations about Winery M. Ant.De La Riva's Matalián.
Discover the grape variety: Palomino
Structured dry whites transformed by oxidation and flor into great fortified wines, with a pale golden to amber color, ample palate, offering signature aromas of nuts, almond, bruised apple, yeast (flor), iodine and saline marine notes. A unique profile in the world. Star of Jerez DO, excelling as Fino, Manzanilla, Amontillado and Oloroso. Spanish indigenous variety from Andalusia, one of the most emblematic in the country.
Informations about the Winery M. Ant.De La Riva
The Winery M. Ant.De La Riva is one of of the world's great estates. It offers 11 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Gluing
Method consisting in clarifying the wine and giving it a limpidity by incorporating a specific product.
