Winery Altas QuintasAQ Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the AQ Tinto from the Winery Altas Quintas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the AQ Tinto of Winery Altas Quintas in the region of Alentejano is a powerful.
Food and wine pairings with AQ Tinto
Pairings that work perfectly with AQ Tinto
Original food and wine pairings with AQ Tinto
The AQ Tinto of Winery Altas Quintas matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of the sea da gigi, merguez - courgettes gratin (leftover barbecue) or breaded veal cutlets.
Details and technical informations about Winery Altas Quintas's AQ Tinto.
Discover the grape variety: Blanqueiron
Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of AQ Tinto from Winery Altas Quintas are 2017, 0, 2018
Informations about the Winery Altas Quintas
The Winery Altas Quintas is one of of the world's great estates. It offers 20 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
