Mengoba Bierzo Brezo Blanco 2023

Mengoba Bierzo Brezo Blanco is a vibrant blend of 90% Godello and 10% Doña Blanca comes from high-altitude vineyards across Bierzo. The fruit is hand-harvested from vines aged 20 to 80 years, grown on a mix of stony, sandy loam, limestone, and slate soils in Carracedo, Valtuille, Villafranca, and Espanillo.

Fermented with native yeasts and aged on fine lees in tank and large cask for six months, the wine is pure and energetic - bursting with pulpy citrus, spearmint, and wet stone, finishing with a juicy, mineral lift. A brilliant introduction to Bierzo and an unbeatable bargain from some of Spain’s most striking vineyard sites.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-Bodied, Fresh, Mineral, Energetic
Grape Varietals: 90% Godello, 10% Doña Blanca
Tastes Like: Comparable to an unoaked Chablis or a crisp Mâcon Chardonnay, with more wet stone, citrus, and a subtle herbal lift.
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bierzo
Region: Bierzo, Spain
Terroir: High-altitude vineyards with stony, sandy loam, clay, and slate soils from Carracedo, Valtuille, Villafranca del Bierzo, and Espanillo.

Bodegas Mengoba, under the guidance of Gregory Pérez, is known for producing wines that reflect the pure, energetic character of Bierzo’s highland vineyards. The winery focuses on organic practices and sustainable viticulture, with a commitment to showcasing the region’s unique terroir. Pérez’s wines have garnered acclaim for their freshness, balance, and vibrant mineral qualities, offering great value for wine lovers seeking an authentic taste of Bierzo.

Seafood: Grilled calamari, garlic prawns, or seafood paella.
Poultry: Chicken Caesar salad or herb-roasted chicken.
Vegetarian: Spinach and ricotta cannelloni or roasted vegetable tart.
Meat: Pork schnitzel with lemon butter sauce.

Manchego: Nutty and aged, enhancing the wine's structure.
Goat Cheese: Fresh and tangy, complementing the wine's crisp finish.
Brie: Creamy and soft, balancing the wine's acidity.
Queso Fresco: Mild and crumbly, perfect for a light pairing.

Tortilla de Patatas (Spanish Potato Omelette)

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 1 onion, chopped
• 6 large eggs
• 4 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish, optional)

Instructions:

1. Heat 2 tbsp of olive oil in a large frying pan over medium heat. Add the sliced potatoes and cook slowly, turning occasionally, until tender but not crispy (about 10-12 minutes). Add the chopped onion and cook for another 5 minutes. Season with salt and pepper.
2. While the potatoes and onion are cooking, crack the eggs into a bowl and beat them until fully combined. Season with salt and pepper.
3. Once the potatoes and onion are tender, drain off any excess oil and add the potato-onion mixture to the bowl with the beaten eggs. Gently mix and let it sit for a couple of minutes to absorb the flavours.
4. Heat the remaining 2 tbsp of olive oil in the frying pan over medium heat. Pour the egg and potato mixture into the pan. Cook for 5-6 minutes until the edges begin to set. Flip the tortilla by placing a large plate over the pan, flipping it over, and sliding it back into the pan. Cook the other side for another 5 minutes.
5. Once the tortilla is golden and cooked through, slide it out of the pan, let it cool for a few minutes, and garnish with fresh parsley.