
Bodegas MileniumChateau Fernandez Semi-Dulce
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Chateau Fernandez Semi-Dulce from the Bodegas Milenium
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chateau Fernandez Semi-Dulce of Bodegas Milenium in the region of Galice is a powerful with a nice freshness.
Food and wine pairings with Chateau Fernandez Semi-Dulce
Pairings that work perfectly with Chateau Fernandez Semi-Dulce
Original food and wine pairings with Chateau Fernandez Semi-Dulce
The Chateau Fernandez Semi-Dulce of Bodegas Milenium matches generally quite well with dishes of beef, pasta or veal such as recipes of beef kidney, pastasciutta (corsica) or gigolette of rabbit.
Details and technical informations about Bodegas Milenium's Chateau Fernandez Semi-Dulce.
Discover the grape variety: Kyoho
Table grape with long clusters and spherical blue-black berries with thick skin and juicy flesh, with a distinctive sweet muscat flavour. Very rarely vinified. Widely grown in Japan, Korea and China for fresh consumption, one of the most popular table grapes in East Asia. Japanese black table grape obtained in 1937, crossing Ishiharawase × Centennial.
Informations about the Bodegas Milenium
The Bodegas Milenium is one of of the world's great estates. It offers 103 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Oceanic northwest Spain, cradle of the great Iberian whites. Signature Albarino of Rias Baixas: lively, saline whites with signature notes of citrus, white peach, white flowers, fresh almond and iodine minerality, a taut palate — a perfect match for Atlantic seafood. Also premium Godello (pear, citrus, butter), aromatic Treixadura. Supple Mencia reds (raspberry, herbs, graphite).
The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.














