Winery Martinez CortaTentación 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 Tentación Blanco from the Winery Martinez Corta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tentación Blanco of Winery Martinez Corta in the region of Rioja is a powerful.
Food and wine pairings with Tentación Blanco
Pairings that work perfectly with Tentación Blanco
Original food and wine pairings with Tentación Blanco
The Tentación Blanco of Winery Martinez Corta matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of magic marinade (for shrimps, scallops, fish...), chorizo rillettes or back of cod, beurre blanc with tarragon.
Details and technical informations about Winery Martinez Corta's Tentación Blanco.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Martinez Corta
The Winery Martinez Corta is one of of the world's great estates. It offers 21 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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
