Winery Ruiz de VinaspreBlanco Joven
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanco Joven from the Winery Ruiz de Vinaspre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco Joven of Winery Ruiz de Vinaspre in the region of Rioja is a powerful.
Food and wine pairings with Blanco Joven
Pairings that work perfectly with Blanco Joven
Original food and wine pairings with Blanco Joven
The Blanco Joven of Winery Ruiz de Vinaspre matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with saffron, palm trees for the aperitif! or thai green curry chicken and eggplant.
Details and technical informations about Winery Ruiz de Vinaspre's Blanco Joven.
Discover the grape variety: Bondola noire
An ancient grape variety cultivated in Italy, where it originated and is almost no longer multiplied, unknown in France as in most other wine-producing countries. It should not be confused with Bondoletta, a cross between Bondola Noire and Completer, and with the red prié called Bonda in Valle d'Aosta - Italy - (José F. Vouillamoz and Giulio Moriondo), which has almost disappeared from the vineyards today, and which is not related to Bondola Noire. Note that the white Bondola - very rare - is not the white form.
Last vintages of this wine
The best vintages of Blanco Joven from Winery Ruiz de Vinaspre are 0
Informations about the Winery Ruiz de Vinaspre
The Winery Ruiz de Vinaspre is one of of the world's great estates. It offers 13 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
