White wines

1. A young white wine is one that has not gone through a wooden barrel, neither during alcoholic fermentation nor during its aging, which will be made only in the bottle, to allow it to be rounded and the primary aromas (yielded by the fruit, the soil and propitiated by the climate of the zone) and the secondary ones (arisen during the fermentation) are assembled.

OPTIMAL PAIRINGS:

-Pairings by similarity: seafood, grilled or baked white fish and white poultry meats.

-Pairings by contrast: green vegetables, pastas and rice with soft sauces, ceviches, nikei dishes and Asian cuisines.

2. A barrel-fermented white wine is one that performs alcoholic fermentation or has been bred, once finished, on those continents. They are wines of strong personality, corporeal, with more extract and more intense in the mouth than young whites. They lose a little their fruity and floral aromatic characteristics, which are replaced by notes of wood, spices, vanilla or pastry.

OPTIMAL PAIRINGS:

- Pairings by similarity: white meats with nuts (chestnuts, almonds, hazelnuts ...), white fish with flavor (sea bass, sea bream, cod ...).

- Pairings by contrast: sweet and salty cold soups, pasta and rice with strong sauces.