Winery Antonio Bernardino Paulo da SilvaBeira Mar Branco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Beira Mar Branco from the Winery Antonio Bernardino Paulo da Silva
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beira Mar Branco of Winery Antonio Bernardino Paulo da Silva in the region of Lisboa is a with a nice freshness.
Food and wine pairings with Beira Mar Branco
Pairings that work perfectly with Beira Mar Branco
Original food and wine pairings with Beira Mar Branco
The Beira Mar Branco of Winery Antonio Bernardino Paulo da Silva matches generally quite well with dishes of pasta, pork or shellfish such as recipes of thai coconut chicken with black mushrooms, steamed pork chops or rice with seafood.
Details and technical informations about Winery Antonio Bernardino Paulo da Silva's Beira Mar Branco.
Discover the grape variety: Blancard
Originally from the southwestern Atlantic region of France, Blancard has long been cultivated in the Gers, Landes, Eastern Pyrenees and the High Pyrenees. Blancard is practically no longer present in the vineyards and is therefore in danger of disappearing.
Informations about the Winery Antonio Bernardino Paulo da Silva
The Winery Antonio Bernardino Paulo da Silva is one of of the world's great estates. It offers 20 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
News related to this wine
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
