• WS: 87

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Bodegas Protos Ribera del Duero Selección 2001

Winemaker's Notes:

Look at: Its intense cherry colour won't leave you indifferent. Sniff: Served at 18 ºC, your senses become captured by a bouquet that changes minute by minute. Its taste: Round and velvety in the mouth, it has the mildness characteristic of its category. Its aftertaste is elegant, leaving you with a memory that won't be easy to forget. Food Pairing: Meat: meatballs in sauce, stuffed veal roll, sirloin steak brochettes, roast kid, lamb stew, veal cheeks, pork chops à la Milanese, coal-roasted lamb and veal chops, roast lamb and suckling pig, roast ham ribs, rib eye steak, stewed veal, stewed ox with vegetables, liver with onions, roast suckling lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, coal-roasted pork snout, oxtail, veal ragout, kidneys with Sherry, roast sirloin steak.... Game: Quail (braised or in sauce), rabbit (stewed or with alioli garlic mayonnaise), stewed deer, pheasant with grapes, stewed wild bore, stuffed pigeon, partridge with chocolate, young pigeons with walnuts and roast venison. Cereal and pasta: Tagliatelle Bolognaise. 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

Look at: Its intense cherry colour won't leave you indifferent. Sniff: Served at 18 ºC, your senses become captured by a bouquet that changes minute by minute. Its taste: Round and velvety in the mouth, it has the mildness characteristic of its category. Its aftertaste is elegant, leaving you with a memory that won't be easy to forget. Food Pairing: Meat: meatballs in sauce, stuffed veal roll, sirloin steak brochettes, roast kid, lamb stew, veal cheeks, pork chops à la Milanese, coal-roasted lamb and veal chops, roast lamb and suckling pig, roast ham ribs, rib eye steak, stewed veal, stewed ox with vegetables, liver with onions, roast suckling lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, coal-roasted pork snout, oxtail, veal ragout, kidneys with Sherry, roast sirloin steak.... Game: Quail (braised or in sauce), rabbit (stewed or with alioli garlic mayonnaise), stewed deer, pheasant with grapes, stewed wild bore, stuffed pigeon, partridge with chocolate, young pigeons with walnuts and roast venison. Cereal and pasta: Tagliatelle Bolognaise. 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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