Winery Viña TridadoAlarcos Sauvignon Blanc - Airen
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Alarcos Sauvignon Blanc - Airen
Pairings that work perfectly with Alarcos Sauvignon Blanc - Airen
Original food and wine pairings with Alarcos Sauvignon Blanc - Airen
The Alarcos Sauvignon Blanc - Airen of Winery Viña Tridado matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and salmon lasagna, yellow risotto with mussels or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Viña Tridado's Alarcos Sauvignon Blanc - Airen.
Discover the grape variety: Airen
Simple, refreshing whites with a pale robe and a tender mouth, featuring discreet aromas of apple, citrus, fresh herbs and neutral notes. Moderate acidity, best drunk young. Very productive and drought-resistant, it produces easy-drinking whites in La Mancha DO and Valdepeñas DO on the Castilian plateau, and has historically supplied the base for Brandy de Jerez distillation. Native Spanish grape, long the world's most planted by surface area.
Last vintages of this wine
The best vintages of Alarcos Sauvignon Blanc - Airen from Winery Viña Tridado are 0, 2016
Informations about the Winery Viña Tridado
The Winery Viña Tridado is one of of the world's great estates. It offers 45 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
