Winery Marqués de ReinosaTempranillo Blanco
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 Tempranillo Blanco from the Winery Marqués de Reinosa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo Blanco of Winery Marqués de Reinosa in the region of Rioja is a powerful.
Food and wine pairings with Tempranillo Blanco
Pairings that work perfectly with Tempranillo Blanco
Original food and wine pairings with Tempranillo Blanco
The Tempranillo Blanco of Winery Marqués de Reinosa matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of american style lobster tails, great chef style, hummus or pollock with mustard.
Details and technical informations about Winery Marqués de Reinosa's Tempranillo Blanco.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Marqués de Reinosa
The Winery Marqués de Reinosa is one of of the world's great estates. It offers 33 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
News related to this wine
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
