Winery JawsPassatempo Branco
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 Passatempo Branco from the Winery Jaws
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passatempo Branco of Winery Jaws in the region of Tejo is a .
Food and wine pairings with Passatempo Branco
Pairings that work perfectly with Passatempo Branco
Original food and wine pairings with Passatempo Branco
The Passatempo Branco of Winery Jaws matches generally quite well with dishes of pasta, pork or shellfish such as recipes of tagliatelle with carbonara, ideas for savoury pancake toppings or mussels with rosemary and barbecue.
Details and technical informations about Winery Jaws's Passatempo Branco.
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.
Informations about the Winery Jaws
The Winery Jaws is one of of the world's great estates. It offers 27 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
