 |
Protos
|
| Analysis | Degrees: | 13º5 |
| Total acidity: | 5 gr/ l en tartárico. | |
| Volatile Acidity: | 0,65 gr/l en acético. | |
| pH: | 3,65 | |
| Serving temperature: | 17-18 °C |
Food pairing
• Meat: lamb and grilled veal chops, roast lamb and suckling pig, roast pork cutlets, fillet steak, veal stew, ox stew with vegetables, meatballs in a sauce, sirloin kebabs, roast kid, lamb stew, veal cheek, pork chops milanese, liver and onions, roast suckling lamb, tongue stew, stewed pig's trotters, sautéed veal sweetbreads, shank stew, grilled pig's snout, oxtail, veal ragout, kidneys in sherry, oven-baked sirloin, etc.
• Game: quails sautéed or in a sauce, stewed or garlic rabbit, venison stew, roasted pheasant with grapes, wild boar stew, stuffed pigeon, partridge in chocolate, squab with nuts and oven-baked venison.
• Cereals and pastas: tagliatelle bolognese.
• Cold meats: smoked meat, cured ham and smoked loin of pork.
• Eggs: fried eggs with potatoes.
• Pulses: beans with partridge and pinto beans with rice.
• Fish: anchovy puffs with tomato.
• Cheeses: the wine matches very well with aged cheeses such as manchego, roncal, zamorano, etc.
• Soups: castilian garlic soup.
• Game: quails sautéed or in a sauce, stewed or garlic rabbit, venison stew, roasted pheasant with grapes, wild boar stew, stuffed pigeon, partridge in chocolate, squab with nuts and oven-baked venison.
• Cereals and pastas: tagliatelle bolognese.
• Cold meats: smoked meat, cured ham and smoked loin of pork.
• Eggs: fried eggs with potatoes.
• Pulses: beans with partridge and pinto beans with rice.
• Fish: anchovy puffs with tomato.
• Cheeses: the wine matches very well with aged cheeses such as manchego, roncal, zamorano, etc.
• Soups: castilian garlic soup.
© 2010 Bodegas Protos | C/Bodegas Protos, 24-28.
E-47300 Peñafiel (Valladolid, Spain). Información legal
wine, a taste for moderation
E-47300 Peñafiel (Valladolid, Spain). Información legal
wine, a taste for moderation
