Winery ArtolasBlack Moustache
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Black Moustache from the Winery Artolas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Black Moustache of Winery Artolas in the region of Lisboa is a .
Food and wine pairings with Black Moustache
Pairings that work perfectly with Black Moustache
Original food and wine pairings with Black Moustache
The Black Moustache of Winery Artolas matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, chicken wok with chinese noodles or rabbit with hunter's sauce.
Details and technical informations about Winery Artolas's Black Moustache.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Black Moustache from Winery Artolas are 0, 2017
Informations about the Winery Artolas
The Winery Artolas is one of of the world's greatest estates. It offers 6 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.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
