Winery Adega da VaraConsorte
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
The Consorte of the Winery Adega da Vara is in the top 5 of wines of Minho.
Taste structure of the Consorte from the Winery Adega da Vara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Consorte of Winery Adega da Vara in the region of Minho is a powerful with a nice freshness.
Food and wine pairings with Consorte
Pairings that work perfectly with Consorte
Original food and wine pairings with Consorte
The Consorte of Winery Adega da Vara matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of parillade of fish and seafood, chorizo puff pastry or salmon, shrimp and white fish puff pastry.
Details and technical informations about Winery Adega da Vara's Consorte.
Discover the grape variety: Arrouya
Arrouya noir is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arrouya noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Consorte from Winery Adega da Vara are 2018
Informations about the Winery Adega da Vara
The Winery Adega da Vara is one of of the world's greatest estates. It offers 2 wines for sale in the of Minho to come and discover on site or to buy online.
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
