Bodegas Protos Ribera del Duero 2005

Winemaker's Notes:

Look at: Bigarreau cherry red with purple overtones. You've never seen anything like it. Sniff: A bouquet of ripe fruit aromas with toasted oak notes. Its taste: The taste reminds you of a hundred things, but what is most incredible is the sensation it leaves in the mouth. Food Pairing: Meat: tripe (Madrid-style or with chick-peas), carne mechada (slow-baked shredded meat), ox or veal carpaccio, coal-roasted veal chops, fried baby lamb chops, roast pork knuckle, roast lamb, veal scallop, roast suckling lamb, veal tongue in sauce, stewed sweetbreads, pig's ear in sauce, oxtail... Game: Quail (braised or in sauce), rabbit in oil & garlic, roast pheasant, hare with potatoes and rice, deer loin, stewed partridge, Cereal and pasta: Rice with partridge, chicken or rabbit, cannelloni, Bolognaise spaghetti, meat lasagna, macaroni with chorizo and Bolognaise tagliatelle. Cold cuts: Wild bore headcheese, chistorra (spicy Basque sausage), chorizo, foie gras, fuet (Catalonian white sausage), cured Serrano ham, lacón (cured pork shoulder), blood sausage, morcón (cured blood sausage). Eggs: In omelettes or cooked any other way. Legumes: White beans with chorizo, fabada asturiana (white bean stew), pinto beans and chick-pea stew. Molluscs and crustaceans: squid à la Romana, stewed river crayfish, snails, small stuffed squid, shrimp in oil & garlic and steamed mussels. Fish: tuna fish with tomato, cod, bonito with tomato or onions, marmitako (stewed albacore tuna-potato-tomato dish). Cheese: It combines very well with any cured cheese. Soups: Chick-pea soup, garlic soup, Castilian garlic-bread soup, cocido madrileño (Madrid-style chick-pea stew) and cocido montañés (Cantabria-style stew). Vegetables: Stewed artichokes, broccoli with potatoes, courgettes, pumpkin.

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Bodegas Protos:
The company's rapid growth brought about the problem of lack of space for the first time and the Winery began its expansion throughout the region. The construction of a wine-aging cellar began in the heart of the mountain holding up the Castle of Peñafiel. The quality and prestige the Winery acquired in the eighties led a highly recognized vine-growing area to take on its own name, Ribera del... Read more
The company's rapid growth brought about the problem of lack of space for the first time and the Winery began its expansion throughout the region. The construction of a wine-aging cellar began in the heart of the mountain holding up the Castle of Peñafiel. The quality and prestige the Winery acquired in the eighties led a highly recognized vine-growing area to take on its own name, Ribera del Duero, to identify the D.O. Control Board that watches over the quality of area wines. In 1995, the wine-aging cellar was enlarged and the Winery succeeded in the international winemaking panorama. The project continues growing: In the town of Anguix (Burgos), Protos has acquired a winery that has the latest cutting-edge technology. It can produce up to three million kilos of grapes, of which 1.5 million kilos go through the sorting table. Read less

Member Reviews for Bodegas Protos Ribera del Duero

Add your review
Snooth User: Trinity76
38458745
4.00 5
02/15/2010

Wine that you always can trust on it


Snooth User: tonygambi
18949134
4.00 5
06/02/2009

I really love this wine,best when you let it breed for at least a half hour or more,really brings out the taste.


Snooth User: IamMarissa03
1891834
4.00 5
06/01/2009

This is one of my favorite wines.



Look at: Bigarreau cherry red with purple overtones. You've never seen anything like it. Sniff: A bouquet of ripe fruit aromas with toasted oak notes. Its taste: The taste reminds you of a hundred things, but what is most incredible is the sensation it leaves in the mouth. Food Pairing: Meat: tripe (Madrid-style or with chick-peas), carne mechada (slow-baked shredded meat), ox or veal carpaccio, coal-roasted veal chops, fried baby lamb chops, roast pork knuckle, roast lamb, veal scallop, roast suckling lamb, veal tongue in sauce, stewed sweetbreads, pig's ear in sauce, oxtail... Game: Quail (braised or in sauce), rabbit in oil & garlic, roast pheasant, hare with potatoes and rice, deer loin, stewed partridge, Cereal and pasta: Rice with partridge, chicken or rabbit, cannelloni, Bolognaise spaghetti, meat lasagna, macaroni with chorizo and Bolognaise tagliatelle. Cold cuts: Wild bore headcheese, chistorra (spicy Basque sausage), chorizo, foie gras, fuet (Catalonian white sausage), cured Serrano ham, lacón (cured pork shoulder), blood sausage, morcón (cured blood sausage). Eggs: In omelettes or cooked any other way. Legumes: White beans with chorizo, fabada asturiana (white bean stew), pinto beans and chick-pea stew. Molluscs and crustaceans: squid à la Romana, stewed river crayfish, snails, small stuffed squid, shrimp in oil & garlic and steamed mussels. Fish: tuna fish with tomato, cod, bonito with tomato or onions, marmitako (stewed albacore tuna-potato-tomato dish). Cheese: It combines very well with any cured cheese. Soups: Chick-pea soup, garlic soup, Castilian garlic-bread soup, cocido madrileño (Madrid-style chick-pea stew) and cocido montañés (Cantabria-style stew). Vegetables: Stewed artichokes, broccoli with potatoes, courgettes, pumpkin.

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