Bodegas Protos Ribera del Duero 2005

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Winemaker's Notes:

Look at: Bigarreau cherry red with purple overtones. You've never seen anything like it. Sniff: A bouquet of ripe fr...

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Wine that you always can trust on it Read more

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

This is one of my favorite wines. Read more

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User Reviews for Bodegas Protos Ribera del Duero

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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.


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.

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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