Winery Casa CadavalPadre Pedro Reserva Branco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Padre Pedro Reserva Branco from the Winery Casa Cadaval
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Padre Pedro Reserva Branco of Winery Casa Cadaval in the region of Tejo is a powerful.
Food and wine pairings with Padre Pedro Reserva Branco
Pairings that work perfectly with Padre Pedro Reserva Branco
Original food and wine pairings with Padre Pedro Reserva Branco
The Padre Pedro Reserva Branco of Winery Casa Cadaval matches generally quite well with dishes of pasta, pork or shellfish such as recipes of tuscan pastachute, guinea fowl with cabbage or spaghetti with squid ink (italy).
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Padre Pedro Reserva Branco from Winery Casa Cadaval are 2015, 2013, 2017, 0 and 2014.
Informations about the Winery Casa Cadaval
The Winery Casa Cadaval is one of of the world's great estates. It offers 25 wines for sale in the of Ribatejo to come and discover on site or to buy online.
The wine region of Ribatejo
Wine region of central-western Portugal on the banks of the Tagus (renamed Tejo), ~10% of national production. Fernão Pires signature in white: aromatic and accessible with signature notes of peach, citrus, white flowers, Mediterranean herbs and a honeyed touch, round and fruity palate — the must-have. Reds Tinta Roriz (Tempranillo) supple, fruity Castelão, spicy Trincadeira, dense Touriga Nacional (blackberry, violet). Everyday wines at gentle prices.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
