Spanish Wine
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Gastronomic suggestions
- Cavas type Brut or Extra Brut Cava:
Spanish sparkling wine made using the Champagne method, undergoing its second fermentation in the bottle that's sold to the public.): Hot and cold entrants. Oysters. Hunt. Foie-gras. Consume betwen 6 and 8ºC.
- White and dry youngs:
Seafoods and white fishs. Goat cheese and smoked cheeses sheep or cow). Consume between 8 and 10ºC.
- White and sweet youngs:Fish and smoked meats. Spawn and blue fhishes. Consume between 6 and 8ºC.
- Dry Breeding whites:
Rock fish. Birds and white meats with salses. Ligth pickles, mollusks. Consume between 10 and 12ºC.
- Sweet Breeding whites:
Foie-gras. Cheeses type "cabrales" or "roquefort", fermented cheeses and hard goatcheese. Salads, gazpachos and pickles. Consume betweene 8 and 12ºC.
- Roses:
Rices. Birds and white meats. Cowcheese. Some asian dishes. Consume between 10 a 12ºC.
- Young reds:
Light salads. Light sausage with pimenton. Cream cheeses. White meats. Vegetables and legumes. Consume between 12 a 14ºC.
Short breeding reds:
Fish in green salse, cod and tuna. Legumes with meat and sausage. White meat and vegetables turnovers (Empanadas), white meats roasted. Birds, semicured cheese of cow or sheep. Consume between 14 a 16ºC.
- Reserva and Gran Reserva reds:
This word on a bottle label indicates that the wine has been aged for at least three years. Gran Reserva: Name given to wines which have been aged for a long time in oak barrels and the bottle. Though the classification varies from one region to another, the Gran Reserva label means a wine has had at least three years' aging): Red meats, roasts and stews, big and small game. Consume between Consumir de 16 a 18ºC.
- Finos and Manzanillas: (Fino:
A high-alcohol (generoso) wine typical of Andalusia.
Manzanilla: A generoso (high-alcohol) fino wine, produced in Sanlúcar de Barrameda, Andalusia): Aperitifs. Asparragus and artichokes. Sheep cured cheese. Tex-Mex cook. Acid dishes, pickles, vinegar sauces. truffles. Iberian ham. Fry fish, gambes and prawns (jumbo shrimp). Consume between 10 a 12ºC.
- Amontillados and Olorosos (Amontillado:
A fino-style wine from Jerez, gold to amber in color with an alcohol content of between 17 and 18 degrees.Oloroso: A generoso wine from Jerez, between 18 and 20 degrees of alcohol and with a perfume reminiscent of walnuts. Obtained by oxidized aging. Dark gold, wine-colored and plump.): Sausage. Big game sausage. Very cured and fermented cheeses. Consume between 14 and 16ºC.
- Pedro Ximénez and Moscateles:
Desserts without chocolate. Consume between 8 and 10ºC.
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