Winery Brisa do SulCompetence Fernão Pires
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 Competence Fernão Pires from the Winery Brisa do Sul
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Competence Fernão Pires of Winery Brisa do Sul in the region of Península de Setúbal is a .
Food and wine pairings with Competence Fernão Pires
Pairings that work perfectly with Competence Fernão Pires
Original food and wine pairings with Competence Fernão Pires
The Competence Fernão Pires of Winery Brisa do Sul matches generally quite well with dishes of pasta, pork or shellfish such as recipes of cannelloni with brocciu from jeanne, pork roll with mustard or spanish seafood paella.
Details and technical informations about Winery Brisa do Sul's Competence Fernão Pires.
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 Competence Fernão Pires from Winery Brisa do Sul are 0
Informations about the Winery Brisa do Sul
The Winery Brisa do Sul is one of of the world's greatest estates. It offers 2 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
