Winery Mood ModernZ. Albarino
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Z. Albarino from the Winery Mood Modern
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Z. Albarino of Winery Mood Modern in the region of Galice is a with a nice freshness.
Food and wine pairings with Z. Albarino
Pairings that work perfectly with Z. Albarino
Original food and wine pairings with Z. Albarino
The Z. Albarino of Winery Mood Modern matches generally quite well with dishes of pasta, shellfish or vegetarian such as recipes of soy and shrimp noodles, monkfish tail with coconut milk and curry or zucchini and goat cheese quiche.
Details and technical informations about Winery Mood Modern's Z. Albarino.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Mood Modern
The Winery Mood Modern is one of of the world's greatest estates. It offers 1 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
