Winery CabritaMoscatel Sweet
White wine
In the mouth this white wine is a .
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the Moscatel Sweet from the Winery Cabrita
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscatel Sweet of Winery Cabrita in the region of Algarve is a .
Food and wine pairings with Moscatel Sweet
Pairings that work perfectly with Moscatel Sweet
Original food and wine pairings with Moscatel Sweet
The Moscatel Sweet of Winery Cabrita matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of tiramisu (original recipe) or chicken with blue cheese.
Details and technical informations about Winery Cabrita's Moscatel Sweet.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Moscatel Sweet from Winery Cabrita are 0
Informations about the Winery Cabrita
The Winery Cabrita is one of of the world's greatest estates. It offers 9 wines for sale in the of Algarve to come and discover on site or to buy online.
The wine region of Algarve
Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
