Winery Cabo da RocaFish Tinto
Red wine
This wine is a blend of 2 varietals which are the Touriga franca and the Touriga nacional.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fish Tinto from the Winery Cabo da Roca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fish Tinto of Winery Cabo da Roca in the region of Alentejano is a powerful.
Food and wine pairings with Fish Tinto
Pairings that work perfectly with Fish Tinto
Original food and wine pairings with Fish Tinto
The Fish Tinto of Winery Cabo da Roca matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bobotie, lasagne bolognaise (mascarpone) or roasted stuffed goose with mushroom sauce.
Details and technical informations about Winery Cabo da Roca's Fish Tinto.
Discover the grape variety: Touriga franca
Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Fish Tinto from Winery Cabo da Roca are 2011, 0, 2007
Informations about the Winery Cabo da Roca
The Winery Cabo da Roca is one of of the world's great estates. It offers 22 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
