Winery Perez BarqueroPunto Más
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with blue cheese and sweet desserts.
The Punto Más of the Winery Perez Barquero is in the top 80 of wines of Montilla-Moriles.
Taste structure of the Punto Más from the Winery Perez Barquero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Punto Más of Winery Perez Barquero in the region of Andalousie is a powerful.
Wine flavors and olphactive analysis
On the nose the Punto Más of Winery Perez Barquero in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak.
Food and wine pairings with Punto Más
Pairings that work perfectly with Punto Más
Original food and wine pairings with Punto Más
The Punto Más of Winery Perez Barquero matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of birthday cake or leek and gorgonzola pie.
Details and technical informations about Winery Perez Barquero's Punto Más.
Discover the grape variety: Terret Blanc
Lively, structured dry whites with a pale golden robe, a taut palate and preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers (hawthorn), green apple, Mediterranean herbs and saline notes. A refreshing, sun-drenched profile. A traditional component of Picpoul de Pinet AOC blends and Languedoc whites. The white-skinned mutation of Terret, an indigenous French variety from the Mediterranean Languedoc.
Last vintages of this wine
The best vintages of Punto Más from Winery Perez Barquero are 0
Informations about the Winery Perez Barquero
The Winery Perez Barquero is one of of the world's great estates. It offers 30 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
