 | Protos
|
| Analysis | Degrees: | 13º0 |
| Total acidity: | 5,8 gr/ l en tartárico | |
| Volatile Acidity: | 0,24 gr/l en acético | |
| pH: | 3,20 | |
| Serving temperature: | 6-7 °C |
Food pairing
• Cereals and pastas: rice with hake and clams, cannelloni stuffed with fish, spaghetti with prawns, vegetable or tuna lasagne and fish and seafood paella.
• Seafood: clam marinière or in a green sauce, cockles, crawfish, spider crab, grilled Dublin Bay prawns, seafood cocktail, cream of crab soup, garlic or grilled prawns and langoustine, razor shells, raw oysters, boiled barnacles, galician octopus, grilled cuttlefish, oven-baked scallops, etc.
• Fish: sea bream, hake cheeks in a green sauce or breaded, oven-baked or salted gilthead bream, galician or basque hake, stuffed whiting, hake pie, monkfish grilled or with almonds, grilled or oven-baked turbot, pan-fried red mullet, seafood salad, fish soufflé, etc.
• Cheeses: soft fresh cheeses.
• Soups: fish or vegetable soup.
• Vegetables: cauliflower cheese, cream of pea soup, leeks and asparagus, cream of courgette soup, watercress and garden vegetable salad.
• Seafood: clam marinière or in a green sauce, cockles, crawfish, spider crab, grilled Dublin Bay prawns, seafood cocktail, cream of crab soup, garlic or grilled prawns and langoustine, razor shells, raw oysters, boiled barnacles, galician octopus, grilled cuttlefish, oven-baked scallops, etc.
• Fish: sea bream, hake cheeks in a green sauce or breaded, oven-baked or salted gilthead bream, galician or basque hake, stuffed whiting, hake pie, monkfish grilled or with almonds, grilled or oven-baked turbot, pan-fried red mullet, seafood salad, fish soufflé, etc.
• Cheeses: soft fresh cheeses.
• Soups: fish or vegetable soup.
• Vegetables: cauliflower cheese, cream of pea soup, leeks and asparagus, cream of courgette soup, watercress and garden vegetable salad.
E-47300 Peñafiel (Valladolid, Spain). Información legal
wine, a taste for moderation
