Winery Bago de TourigaGouvyas Clarete Seco
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Gouvyas Clarete Seco from the Winery Bago de Touriga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gouvyas Clarete Seco of Winery Bago de Touriga in the region of Duriense is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Gouvyas Clarete Seco
Pairings that work perfectly with Gouvyas Clarete Seco
Original food and wine pairings with Gouvyas Clarete Seco
The Gouvyas Clarete Seco of Winery Bago de Touriga matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of german recipe for marinated meat: sauerbraten, lamb marinated in white wine or ramen (noodle) soup.
Details and technical informations about Winery Bago de Touriga's Gouvyas Clarete Seco.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Gouvyas Clarete Seco from Winery Bago de Touriga are 2016, 0
Informations about the Winery Bago de Touriga
The Winery Bago de Touriga is one of of the world's greatest estates. It offers 11 wines for sale in the of Duriense to come and discover on site or to buy online.
The wine region of Duriense
Duriense is a Portuguese wine region covering the same area as the Douro DOC and the Port wine region. In difference from Douro DOC, Duriense VR is a designation at the lower Vinho Regional (VR) level, which corresponds to table wines with a geographical indication under European Union wine regulations, similar to a French vin de pays region. Thus, it is the simpler or less typical wines of the Douro region that are sold using a Duriense VR label. Before the creation of a separate Duriense VR, the Douro vineyards were Part of the former Transmontano/tras-os-montes">Trás-os-Montes VR, which is now called Transmontano VR and no longer includes the Douro vineyards.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
