Winery Adega da VaraConsorte Grande Reserva
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 Grande Reserva of the Winery Adega da Vara is in the top 5 of wines of Minho.
Taste structure of the Consorte Grande Reserva from the Winery Adega da Vara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Consorte Grande Reserva of Winery Adega da Vara in the region of Minho is a powerful with a nice freshness.
Food and wine pairings with Consorte Grande Reserva
Pairings that work perfectly with Consorte Grande Reserva
Original food and wine pairings with Consorte Grande Reserva
The Consorte Grande Reserva of Winery Adega da Vara matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of marinated mussels with parsley, baguette filled with saint moret and ham or chicken chop suey.
Details and technical informations about Winery Adega da Vara's Consorte Grande Reserva.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Consorte Grande Reserva from Winery Adega da Vara are 2018, 0
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
