La Ola del Melillero

Bep Al·lès / Ciutadella - Thanks to Vinum Menorca this week we offer you a white wine from the DO Montes de Málaga, La Ola del Melillero, the first dry "still" white wine launched on the market by the Málaga winery Victoria Ordóñez and for which the Pedro Ximénez grape from the Málaga Mountains has been used, a native variety that has been in disuse for almost two centuries. It is made with the Pedro Ximénez variety (70%) and blended with the Moscatel grape (30%).

The name chosen to baptize it, La Ola del Melillero, is a term that refers to the sudden and ephemeral rise in sea level on the beaches of the capital of Málaga due to the arrival at the port of the high-speed boat that makes the Melilla - Málaga maritime route. This phenomenon often catches foreign bathers off guard.

Tasting notes

Appearance: Bright straw yellow color.
Nose: It has a delicate aroma of flowers and white fruit, which already suggests freshness.
Palate: Balanced acidity, citrus fruit, minerality, complexity and roundness due to aging in barrels and contact with fine lees. A final touch of bitterness reminds us of the presence of muscatel.

Pairing

Seafood paella, Aquarium Port Ciutadella. Photo: Bep Al·lès©

Served very cold, it is ideal to accompany fish and seafood, rice, vegetables and white meats.

Fried scorpion fish. Racó des Palau. Photo: Bep Al·lès©

It pairs, as it could not be otherwise, with grilled sardines made on a “espeto” as well as with other grilled fish such as red mullet, sea bream, mackerel and gilthead bream, among others, as well as fried fish from Malaga.

Anchovies from La Escala, at the 'Catalan Breakfast' at the Grand Marriott Hotel in Dubai

It is ideal for tapas or as an aperitif. It will accompany everything from anchovies to fried boquerones or “Vitorian” anchovies, as well as fried cubes of pink hake, marinated and fried dogfish, aubergines with cane honey or the typical fish gazpachuelos.

Migas. Foto: Getty Images©

It will also go well with pork with sauce, meatballs with almond sauce, suckling goat, fried eggs with potatoes and green peppers or crumbs with chorizo and pork loin, known as a chorreño dish.

Red shrimp soupy rice. Aquarium Port. Foto: Bep Al·lès©

Rice in paella such as prawns, cuttlefish, mussels and chicken, as well as brothy rice dishes such as lobster or dogfish broth, a seafood soup with almonds, garlic, green pepper and bread, among other things.

Si voleu saber més d’aquest vi, el podeu trobar a VINUM, al Carrer Mariners i Pescadors, 4 del Polígon Industrial de Ciutadella.

https://vinum-menorca.com/