Winery Cabo da RocaReserva Touriga Nacional
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserva Touriga Nacional from the Winery Cabo da Roca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Touriga Nacional of Winery Cabo da Roca in the region of Península de Setúbal is a powerful.
Food and wine pairings with Reserva Touriga Nacional
Pairings that work perfectly with Reserva Touriga Nacional
Original food and wine pairings with Reserva Touriga Nacional
The Reserva Touriga Nacional of Winery Cabo da Roca matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with bacon and onions, fettuccine with cream and cheese or tanjia.
Details and technical informations about Winery Cabo da Roca's Reserva Touriga Nacional.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
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 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
