Winery Vinyes DomenechVi Dolç Natural de Garnatxa
Natural sweet wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Vi Dolç Natural de Garnatxa
Pairings that work perfectly with Vi Dolç Natural de Garnatxa
Original food and wine pairings with Vi Dolç Natural de Garnatxa
The Vi Dolç Natural de Garnatxa of Winery Vinyes Domenech matches generally quite well with dishes of beef, lamb or pork such as recipes of beef stew express, canned cassoulet or barbecued filet mignon.
Details and technical informations about Winery Vinyes Domenech's Vi Dolç Natural de Garnatxa.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Vinyes Domenech
The Winery Vinyes Domenech is one of of the world's great estates. It offers 18 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
The wine region of Montsant is located in the region of Tarragona of Catalogne of Spain. Wineries and vineyards like the Domaine Espectacle del Montsant or the Domaine Serra Barcelo produce mainly wines red, white and pink. The most planted grape varieties in the region of Montsant are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Montsant often reveals types of flavors of earth, cola or melon and sometimes also flavors of nutty, stone or pear.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
