Winery OrowinesKentia Albariño
White wine
This wine is composed of 100% of the grape variety Albariño.
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 Kentia Albariño from the Winery Orowines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kentia Albariño of Winery Orowines in the region of Galice is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Kentia Albariño of Winery Orowines in the region of Galice 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 Kentia Albariño
Pairings that work perfectly with Kentia Albariño
Original food and wine pairings with Kentia Albariño
The Kentia Albariño of Winery Orowines matches generally quite well with dishes of pasta, shellfish or vegetarian such as recipes of pasta with boursin, marinated mussels with parsley or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Orowines's Kentia Albariño.
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.
Last vintages of this wine
The best vintages of Kentia Albariño from Winery Orowines are 2011, 2010, 2018, 2016 and 2015.
Informations about the Winery Orowines
The Winery Orowines is one of of the world's greatest estates. It offers 3 wines for sale in the of Rías Baixas to come and discover on site or to buy online.
The wine region of Rías Baixas
The wine region of Rías Baixas is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Raúl Pérez or the Domaine Pazo de Rubianes produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Rías Baixas are Albarino, Loureiro and Caino blanco, they are then used in wines in blends or as a single variety. On the nose of Rías Baixas often reveals types of flavors of grapefruit, mint or chamomile and sometimes also flavors of apple blossom, green melon or beeswax.
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.
News related to this wine
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
At the heart of the terroirs of Mâcon-Verzé
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-Verzé, 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/BourgogneWines ...
At the heart of the terroirs of Mâcon-Serrières
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
