Winery Pazo Blanco NuñezMontirago Mencia
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
The Montirago Mencia of the Winery Pazo Blanco Nuñez is in the top 80 of wines of Galice.
Taste structure of the Montirago Mencia from the Winery Pazo Blanco Nuñez
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montirago Mencia of Winery Pazo Blanco Nuñez in the region of Galice is a with a nice freshness.
Food and wine pairings with Montirago Mencia
Pairings that work perfectly with Montirago Mencia
Original food and wine pairings with Montirago Mencia
The Montirago Mencia of Winery Pazo Blanco Nuñez matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of veal chop with rosemary, rabbit with homemade mustard or chicken colombo (west indies).
Details and technical informations about Winery Pazo Blanco Nuñez's Montirago Mencia.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Montirago Mencia from Winery Pazo Blanco Nuñez are 2017, 0
Informations about the Winery Pazo Blanco Nuñez
The Winery Pazo Blanco Nuñez is one of of the world's greatest estates. It offers 4 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: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
