Winery AzueiraArcos do Convento Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Arcos do Convento Branco from the Winery Azueira
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arcos do Convento Branco of Winery Azueira in the region of Lisboa is a .
Food and wine pairings with Arcos do Convento Branco
Pairings that work perfectly with Arcos do Convento Branco
Original food and wine pairings with Arcos do Convento Branco
The Arcos do Convento Branco of Winery Azueira matches generally quite well with dishes of pasta, pork or shellfish such as recipes of awara broth, white cabbage with bacon or thai shrimp sauce.
Details and technical informations about Winery Azueira's Arcos do Convento Branco.
Discover the grape variety: Delrho
Intraspecific crossing obtained in 1959 between Alphonse Lavallée and Csaba pearl. Delrho has been registered in the Official Catalogue of Table Grape Varieties, list A1, since 1986, but today it is practically not multiplied.
Last vintages of this wine
The best vintages of Arcos do Convento Branco from Winery Azueira are 2019, 0
Informations about the Winery Azueira
The Winery Azueira is one of of the world's great estates. It offers 27 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: 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.
