Winery AveledaVinho Verde Loureiro - Alvarinho
White wine
This wine is a blend of 2 varietals which are the Alvarinho and the Loureiro.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Vinho Verde Loureiro - Alvarinho from the Winery Aveleda
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinho Verde Loureiro - Alvarinho of Winery Aveleda in the region of Minho is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vinho Verde Loureiro - Alvarinho of Winery Aveleda in the region of Minho often reveals types of flavors of pineapple, vegetal or gooseberry and sometimes also flavors of lychee, oil or lime zest.
Food and wine pairings with Vinho Verde Loureiro - Alvarinho
Pairings that work perfectly with Vinho Verde Loureiro - Alvarinho
Original food and wine pairings with Vinho Verde Loureiro - Alvarinho
The Vinho Verde Loureiro - Alvarinho of Winery Aveleda matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cataplana with seafood, cream and tuna quiche or bacon dates.
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.
Last vintages of this wine
The best vintages of Vinho Verde Loureiro - Alvarinho from Winery Aveleda are 1964, 2019, 2018, 2017 and 2016.
Informations about the Winery Aveleda
The Winery Aveleda is one of of the world's greatest estates. It offers 26 wines for sale in the of Minho to come and discover on site or to buy online.
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.
News related to this wine
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
How to work with Chablis wines as a sommelier by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
