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Bodegas Protos Ribera del Duero Protos Reserva 2003

Winemaker's Notes:

Look at: Its deep cherry colour. Sniff: Black fruit reminiscent of vanilla, forming a complex, elegant bouquet. Its taste: The Wood-Wine coupling will leave a velvety sensation in the mouth, besides an extremely long aftertaste, so characteristic of a Protos wine. Food Pairing: Poultry: Hen à la pepitoria (with almond saffron sauce), roast or grilled fillet of duck breast, stewed duck thighs, stewed or stuffed chicken thighs, roast duck, stuffed turkey, turkey stuffed with truffles in sweet wine, roast duck confit, chicken à la pepitoria and chicken in sauce. Meat: Sirloin steak brochettes, roast kid, lamb stew, veal cheeks, pork chops, coal-roasted lamb and veal chops, roast lamb and suckling pig, rib eye steak, veal stew, roast suckling lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, coal-roasted pig's snout, oxtail, veal ragout, kidneys with Sherry, roasted sirloin steak… Game: Quail (braised or in sauce), rabbit (stewed or with alioli garlic-mayonnaise dressing), stewed deer, pheasant with grapes, stewed wild bore, stuffed pigeon, partridge with chocolate, young pigeons with walnuts and roast venison. Cereal and pasta: Bolognaise tagliatelle. Cold cuts: Cecina (salted, air-dried meat), cured Serrano ham and marinated pork loin. Eggs: Fried eggs with fries. Legumes: Beans with partridge and pinto beans with rice. Fish: Anchovy bites with tomato. Cheese: Combines very well with cured cheese: Manchego, Roncal, Zamorano... Soups: Castilian garlic-bread soup.

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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 Protos Reserva

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Snooth User: huryuan
12961819
4.00 5
12/27/2009

Four glasses


External Reviews for Bodegas Protos Ribera del Duero Protos Reserva

External Review
Source: Flaschenpost Weinservice GmbH
04/21/2010

Auge: Intensive rubinrote Farbe mit bläulichen Nuancen, Nase: Komplexe Aromen, Vanille und scharze Frucht, elegantes Bouquet, Gaumen: samtig, fleischig, gut strukturiert, elegante Tannine, äusserst langer Abgang



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Look at: Its deep cherry colour. Sniff: Black fruit reminiscent of vanilla, forming a complex, elegant bouquet. Its taste: The Wood-Wine coupling will leave a velvety sensation in the mouth, besides an extremely long aftertaste, so characteristic of a Protos wine. Food Pairing: Poultry: Hen à la pepitoria (with almond saffron sauce), roast or grilled fillet of duck breast, stewed duck thighs, stewed or stuffed chicken thighs, roast duck, stuffed turkey, turkey stuffed with truffles in sweet wine, roast duck confit, chicken à la pepitoria and chicken in sauce. Meat: Sirloin steak brochettes, roast kid, lamb stew, veal cheeks, pork chops, coal-roasted lamb and veal chops, roast lamb and suckling pig, rib eye steak, veal stew, roast suckling lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, coal-roasted pig's snout, oxtail, veal ragout, kidneys with Sherry, roasted sirloin steak… Game: Quail (braised or in sauce), rabbit (stewed or with alioli garlic-mayonnaise dressing), stewed deer, pheasant with grapes, stewed wild bore, stuffed pigeon, partridge with chocolate, young pigeons with walnuts and roast venison. Cereal and pasta: Bolognaise tagliatelle. Cold cuts: Cecina (salted, air-dried meat), cured Serrano ham and marinated pork loin. Eggs: Fried eggs with fries. Legumes: Beans with partridge and pinto beans with rice. Fish: Anchovy bites with tomato. Cheese: Combines very well with cured cheese: Manchego, Roncal, Zamorano... Soups: Castilian garlic-bread soup.

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