Winery Vid y EspigaCañada Real Sauvignon Blanc - Verdejo
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Cañada Real Sauvignon Blanc - Verdejo
Pairings that work perfectly with Cañada Real Sauvignon Blanc - Verdejo
Original food and wine pairings with Cañada Real Sauvignon Blanc - Verdejo
The Cañada Real Sauvignon Blanc - Verdejo of Winery Vid y Espiga matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of flamenkuche express, fish stew or spanish seafood paella.
Details and technical informations about Winery Vid y Espiga's Cañada Real Sauvignon Blanc - Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Informations about the Winery Vid y Espiga
The Winery Vid y Espiga is one of of the world's greatest estates. It offers 14 wines for sale in the of Uclés to come and discover on site or to buy online.
The wine region of Uclés
DO in Castile-La Mancha (2006), 100 km southeast of Madrid (Cuenca and Toledo), high-altitude vineyards 500–1,200 m on limestone soils, cool nights contrasting with lower La Mancha. Tempranillo ("Cencibel") flagship red: fruity and structured with cherry, plum, leather, tobacco and spice, firm tannins and altitude-preserved acidity. Firm Cabernet Sauvignon, supple Merlot and dense Bobal complement. Lively Verdejo and Macabeo in whites.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
