verdejo

How fresh this wine is will make quite an impression on you. Its secret? The grape variety Verdejo, its alcohol-acidity balance, its maceration and its fermentation at 14 ºC. A most complete process!

Look at: Straw yellow with greenish hues.

Sniff: Served at 7 ºC, it brings to mind citric and tropical fruits with a touch of… Well, try it yourself.

Its taste: This wine cannot be confused with any other, because it is well-rounded, dry and with the perfect degree of acidity. The Verdejo soul will make you like a bitter finish.

Analysis:     Degrees: 13 º
Total acidity: 5.8 g/ l in tartaric
Volatile Acidity: 0.24 g/l in acetic
pH: 3.20
Serving temperature: 6-7 ºC
Food pairing
Cereal and pasta: rice with hake and clams, cannelloni stuffed with fish, spaghetti with shrimp, vegetable or tuna fish lasagna and fish or seafood paella.

Molluscs and crustaceans: Clams à la Marinara or in green sauce, cockles, crab, spider crab, grilled crayfish, seafood cocktail, crab purée, shrimp and prawns in oil & garlic or grilled, razor-shell clams, raw oysters, cooked barnacles, Galicia-style octopus, grilled cuttlefish, baked pilgrim scallops...

Fish: Red bream, cocochas (hake cheeks, breaded or in green sauce), gilthead bream (baked or rock-salt cooked), Galicia- or Basque-style hake, stuffed baby hake, hake soufflé, monkfish (grilled or with almonds), grilled or baked turbot, fried red mullet, seafood with vinaigrette, fish soufflé...

Cheese: Mild fresh cheese, such as Torta de Casar.
Soups: fish soup and vegetable soup.

Vegetables: Cauliflower in white sauce, breaded or au gratin, peas, leeks & asparagus purée, courgette purée, watercress & vegetable salad.
Cereal and pasta: rice with hake and clams, cannelloni stuffed with fish, spaghetti with shrimp, vegetable or tuna fish lasagna and fish or seafood paella.

Molluscs and crustaceans: Clams à la Marinara or in green sauce, cockles, crab, spider crab, grilled crayfish, seafood cocktail, crab purée, shrimp and prawns in oil & garlic or grilled, razor-shell clams, raw oysters, cooked barnacles, Galicia-style octopus, grilled cuttlefish, baked pilgrim scallops...

Fish: Red bream, cocochas (hake cheeks, breaded or in green sauce), gilthead bream (baked or rock-salt cooked), Galicia- or Basque-style hake, stuffed baby hake, hake soufflé, monkfish (grilled or with almonds), grilled or baked turbot, fried red mullet, seafood with vinaigrette, fish soufflé...

Cheese: Mild fresh cheese, such as Torta de Casar.
Soups: fish soup and vegetable soup.

Vegetables: Cauliflower in white sauce, breaded or au gratin, peas, leeks & asparagus purée, courgette purée, watercress & vegetable salad.
© 2008 Bodegas Protos | C/Bodegas Protos, 24-28. E-47300 Peñafiel (Valladolid, Spain)

wine, a taste for moderation