Winery BontempoMeio Doce Tinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Meio Doce Tinto from the Winery Bontempo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Meio Doce Tinto of Winery Bontempo in the region of Minho is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Meio Doce Tinto
Pairings that work perfectly with Meio Doce Tinto
Original food and wine pairings with Meio Doce Tinto
The Meio Doce Tinto of Winery Bontempo matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spaghetti with beef balls, leg of lamb brissac (leftover leg of lamb) or duck breast with apples.
Details and technical informations about Winery Bontempo's Meio Doce Tinto.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Meio Doce Tinto from Winery Bontempo are 2018, 2016, 2010, 0 and 2009.
Informations about the Winery Bontempo
The Winery Bontempo is one of of the world's greatest estates. It offers 6 wines for sale in the of Minho to come and discover on site or to buy online.
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
