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Protos
|
| Analysis | Degrees: | 13º5 |
| Total acidity: | 5,0 gr/ l en tartárico | |
| Volatile Acidity: | 0,49 gr/l en acético | |
| pH: | 3,69 | |
| Serving temperature: | 15-16 °C |
Food pairing
• Meat: oven-baked suckling lamb, fried lamb chops, roast lamb, veal tongue in a sauce, sweetbreads, oxtail, etc.
• Game: quails sautéed or in sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge.
• Cereals and pastas: rice with partridge, chicken or rabbit, spaghetti bolognese, beef lasagne, macaroni with chorizo, tagliatelle bolognese.
• Cold meats: cured ham, wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), shoulder of pork, black pudding, morcón (large blood sausage).
• Eggs: in any of their varieties or as an omelette.
• Pulses: haricot beans with chorizo, fabada (asturian bean stew), pinto beans and all kinds of stews.
• Fish: tuna with tomato, cod, bonito tuna served with tomato or onions, marmitako (fresh tuna stew).
• Cheeses: the wine matches very well with any semi-aged cheese.
• Soups: chickpea soup, garlic soup, castilian garlic soup, Madrid-style stew and mountain stew.
• Vegetables: courgettes, pumpkin, mushrooms in a sauce or grilled, green beans with ham, vegetable stew and potato with cod.
• Game: quails sautéed or in sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge.
• Cereals and pastas: rice with partridge, chicken or rabbit, spaghetti bolognese, beef lasagne, macaroni with chorizo, tagliatelle bolognese.
• Cold meats: cured ham, wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), shoulder of pork, black pudding, morcón (large blood sausage).
• Eggs: in any of their varieties or as an omelette.
• Pulses: haricot beans with chorizo, fabada (asturian bean stew), pinto beans and all kinds of stews.
• Fish: tuna with tomato, cod, bonito tuna served with tomato or onions, marmitako (fresh tuna stew).
• Cheeses: the wine matches very well with any semi-aged cheese.
• Soups: chickpea soup, garlic soup, castilian garlic soup, Madrid-style stew and mountain stew.
• Vegetables: courgettes, pumpkin, mushrooms in a sauce or grilled, green beans with ham, vegetable stew and potato with cod.
© 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
