Winery PallhuberHidalgo Tinto
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Hidalgo Tinto
Pairings that work perfectly with Hidalgo Tinto
Original food and wine pairings with Hidalgo Tinto
The Hidalgo Tinto of Winery Pallhuber matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecued prime rib with coarse salt, maultaschen ( swabian ravioli ) or osso bucco.
Details and technical informations about Winery Pallhuber's Hidalgo Tinto.
Discover the grape variety: Voltis
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Informations about the Winery Pallhuber
The Winery Pallhuber is one of wineries to follow in Vinos de Pago.. It offers 189 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
