Winery Adega El Rey Dom AfonsoBranco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Branco from the Winery Adega El Rey Dom Afonso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Adega El Rey Dom Afonso in the region of Alentejano is a .
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Adega El Rey Dom Afonso matches generally quite well with dishes of pasta, pork or shellfish such as recipes of meat lasagna, turkey roulades, flavoured sauce or cuttlefish in parsley sauce.
Details and technical informations about Winery Adega El Rey Dom Afonso's Branco.
Discover the grape variety: Négret Canourgue
Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.
Last vintages of this wine
The best vintages of Branco from Winery Adega El Rey Dom Afonso are 2013, 0, 2014
Informations about the Winery Adega El Rey Dom Afonso
The Winery Adega El Rey Dom Afonso is one of of the world's greatest estates. It offers 2 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
