Winery René BarbierMediterranean White Catalunya
White wine
This wine is a blend of 3 varietals which are the Parellada, the Riesling and the Xarello.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Mediterranean White Catalunya of Winery René Barbier in the region of Catalogne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Mediterranean White Catalunya
Pairings that work perfectly with Mediterranean White Catalunya
Original food and wine pairings with Mediterranean White Catalunya
The Mediterranean White Catalunya of Winery René Barbier matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of blue cord, sublime salmon (stuffed salmon) or chicken with green olives.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Mediterranean White Catalunya from Winery René Barbier are 2012, 2013, 2007, 2008 and 0.
Informations about the Winery René Barbier
The Winery René Barbier is one of of the world's great estates. It offers 43 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
