Winery Adega MolaresAlvarinho
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.
Taste structure of the Alvarinho from the Winery Adega Molares
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alvarinho of Winery Adega Molares in the region of Minho is a powerful with a nice freshness.
Food and wine pairings with Alvarinho
Pairings that work perfectly with Alvarinho
Original food and wine pairings with Alvarinho
The Alvarinho of Winery Adega Molares matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of brochette of scallops and prawns, apple chips or skewers of marinated white fish.
Details and technical informations about Winery Adega Molares's Alvarinho.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Alvarinho from Winery Adega Molares are 2019, 0
Informations about the Winery Adega Molares
The Winery Adega Molares is one of of the world's greatest estates. It offers 10 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
