Winery Barrocas do MarBranco
White wine
This wine is a blend of 2 varietals which are the Fernao Pires and the Verdelho.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
The Branco of the Winery Barrocas do Mar is in the top 60 of wines of Açores.
Taste structure of the Branco from the Winery Barrocas do Mar
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Barrocas do Mar in the region of Açores is a powerful.
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Barrocas do Mar matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pho soup, andouillette and baked potato gratin or raoul's bouillabaisse.
Details and technical informations about Winery Barrocas do Mar's 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 Branco from Winery Barrocas do Mar are 0
Informations about the Winery Barrocas do Mar
The Winery Barrocas do Mar is one of of the world's greatest estates. It offers 1 wines for sale in the of Açores to come and discover on site or to buy online.
The wine region of Açores
The wine region of Açores of Portugal. Wineries and vineyards like the Domaine Pico Wines or the Domaine Azores Wine Company produce mainly wines white, red and pink. The most planted grape varieties in the region of Açores are Verdelho, Merlot and Fernao Pires, they are then used in wines in blends or as a single variety. On the nose of Açores often reveals types of flavors of cherry, oaky or honey and sometimes also flavors of straw, tree fruit or citrus fruit.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
