Winery Pedro RomeroAurora
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Aurora from the Winery Pedro Romero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aurora of Winery Pedro Romero in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Aurora
Pairings that work perfectly with Aurora
Original food and wine pairings with Aurora
The Aurora of Winery Pedro Romero matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of grandma's cherry clafoutis, cheese fondue or mozzarella sticks.
Details and technical informations about Winery Pedro Romero's Aurora.
Discover the grape variety: Frühburgunder
Fine, silky, elegant reds with a clear ruby colour, supple tannins and an airy palate, with signature aromas of red fruits (cherry, raspberry), woodland and fine spices. Ripens earlier than classic Spätburgunder. Grown mainly in Franconia, Württemberg and the Ahr, it produces quality German wines (QbA or Prädikatswein). A German black variety, an early-ripening mutation of Pinot Noir, related to French Pinot Noir Précoce.
Last vintages of this wine
The best vintages of Aurora from Winery Pedro Romero are 0
Informations about the Winery Pedro Romero
The Winery Pedro Romero is one of of the world's greatest estates. It offers 3 wines for sale in the of Manzanilla to come and discover on site or to buy online.
The wine region of Manzanilla
Unique DO of Sanlucar de Barrameda at the mouth of the Guadalquivir (Cadiz, Andalusia): signature Palomino Fino as fortified white king under maritime flor veil — distinctly light and delicate signature profile with suggestive saline notes and subtle bitterness, yeasts, breadcrumb, lemon, almond, Mediterranean herbs, chalk and sea spray. Mild humid Atlantic climate developing a thicker flor veil than in Jerez, the most pronounced flor expression among Sherries.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
