Winery OsborneEmbla White
White wine
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Embla White
Pairings that work perfectly with Embla White
Original food and wine pairings with Embla White
The Embla White of Winery Osborne matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of homemade burger, lobster and scallops on a bed of leeks or cream and tuna quiche.
Details and technical informations about Winery Osborne's Embla White.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Embla White from Winery Osborne are 2018, 0, 2017, 2016
Informations about the Winery Osborne
The Winery Osborne is one of of the world's great estates. It offers 89 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
