Winery Barão de AlcantarilhaTinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Barão de Alcantarilha
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Barão de Alcantarilha in the region of Algarve is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Barão de Alcantarilha matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, lasagne with two salmons or venison bourguignon.
Details and technical informations about Winery Barão de Alcantarilha's Tinto.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Informations about the Winery Barão de Alcantarilha
The Winery Barão de Alcantarilha is one of of the world's greatest estates. It offers 2 wines for sale in the of Algarve to come and discover on site or to buy online.
The wine region of Algarve
Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
