Winery Viña EspolonBlanco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanco from the Winery Viña Espolon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco of Winery Viña Espolon in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with Blanco
Pairings that work perfectly with Blanco
Original food and wine pairings with Blanco
The Blanco of Winery Viña Espolon matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of marinated mussels with parsley, bacon cake or haddock with curry cream.
Details and technical informations about Winery Viña Espolon's Blanco.
Discover the grape variety: Tinta Amarela
Structured, intensely coloured reds with a dark ruby color, firm tannins and a dense palate, offering intense aromas of black fruits (blackberry, blackcurrant), plum, black cherry, spices, pepper, aromatic herbs and balsamic notes. Fine cellaring potential. Traditional component of great Douro DOC reds, Porto, as well as Alentejo DOC and Tejo DOC wines. Portuguese synonym for trincadeira (or trincadeira preta), a signature indigenous Portuguese variety.
Informations about the Winery Viña Espolon
The Winery Viña Espolon is one of of the world's greatest estates. It offers 11 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Severe
Said of a red wine that is generally young, very marked by tannins and astringent. See austere.
