Winery Belmira CruzAlvarinho
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 Alvarinho from the Winery Belmira Cruz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alvarinho of Winery Belmira Cruz in the region of Alentejano is a .
Food and wine pairings with Alvarinho
Pairings that work perfectly with Alvarinho
Original food and wine pairings with Alvarinho
The Alvarinho of Winery Belmira Cruz matches generally quite well with dishes of pasta, pork or shellfish such as recipes of macaroni and angel hair gratin, leeks with ham and béchamel sauce or cuttlefish in sauce.
Details and technical informations about Winery Belmira Cruz's Alvarinho.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Alvarinho from Winery Belmira Cruz are 0
Informations about the Winery Belmira Cruz
The Winery Belmira Cruz is one of of the world's great estates. It offers 23 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
