Winery AlgarouteiroPata Da Burra Avesso Vinho Verde
Red wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Pata Da Burra Avesso Vinho Verde
Pairings that work perfectly with Pata Da Burra Avesso Vinho Verde
Original food and wine pairings with Pata Da Burra Avesso Vinho Verde
The Pata Da Burra Avesso Vinho Verde of Winery Algarouteiro matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp with curry express, tuna, pepper and tomato quiche or rillettes of sardines.
Details and technical informations about Winery Algarouteiro's Pata Da Burra Avesso Vinho Verde.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Pata Da Burra Avesso Vinho Verde from Winery Algarouteiro are 0
Informations about the Winery Algarouteiro
The Winery Algarouteiro is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
