Winery Azul PortugalDo Tejo 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 Do Tejo Branco from the Winery Azul Portugal
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Do Tejo Branco of Winery Azul Portugal in the region of Tejo is a .
Food and wine pairings with Do Tejo Branco
Pairings that work perfectly with Do Tejo Branco
Original food and wine pairings with Do Tejo Branco
The Do Tejo Branco of Winery Azul Portugal matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pork filet mignon with foie gras and rosemary, ham and cheese cake or shrimp with cream and fettuccine.
Details and technical informations about Winery Azul Portugal's Do Tejo Branco.
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 Do Tejo Branco from Winery Azul Portugal are 0, 2012
Informations about the Winery Azul Portugal
The Winery Azul Portugal is one of of the world's great estates. It offers 23 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
