Winery OntañonVetiver Viura Rioja
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Vetiver Viura Rioja from the Winery Ontañon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vetiver Viura Rioja of Winery Ontañon in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vetiver Viura Rioja of Winery Ontañon in the region of Rioja often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Vetiver Viura Rioja
Pairings that work perfectly with Vetiver Viura Rioja
Original food and wine pairings with Vetiver Viura Rioja
The Vetiver Viura Rioja of Winery Ontañon 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, avocado verrine and quick or monkfish blanquette with saffron.
Details and technical informations about Winery Ontañon's Vetiver Viura Rioja.
Discover the grape variety: Merlot khantus
An interspecific cross between Merlot noir and Kozma 20-3 (also the same parents of Merlot khorus) obtained in 2002 by Simone Diego Castellarin and Guido Cipriani at the Institute of Applied Genomics in Udine, Italy. Merlot khantus is particularly resistant to mildew and tolerant to powdery mildew. Known in Italy ... almost unknown in France and not registered in the Official Catalogue of wine grape varieties.
Last vintages of this wine
The best vintages of Vetiver Viura Rioja from Winery Ontañon are 2017, 2011, 2009, 2014 and 2010.
Informations about the Winery Ontañon
The Winery Ontañon is one of of the world's great estates. It offers 72 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
At the heart of the terroirs of Mâcon-Charnay-les-Mâcon
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Charnay-les-Mâcon, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bo ...
At the heart of the terroirs of Mâcon-Igé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
