Winery Casa da ÍnsuaReserva Tinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Reserva Tinto from the Winery Casa da Ínsua
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Tinto of Winery Casa da Ínsua in the region of Beiras is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Reserva Tinto
Pairings that work perfectly with Reserva Tinto
Original food and wine pairings with Reserva Tinto
The Reserva Tinto of Winery Casa da Ínsua matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick meatloaf, mamyjaja lamb mouse tagine or cassoulet of yesteryear.
Details and technical informations about Winery Casa da Ínsua's Reserva Tinto.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Reserva Tinto from Winery Casa da Ínsua are 2004, 2005, 2012, 2015 and 2013.
Informations about the Winery Casa da Ínsua
The Winery Casa da Ínsua is one of of the world's greatest estates. It offers 10 wines for sale in the of Beiras to come and discover on site or to buy online.
The wine region of Beiras
Vast region of north-central Portugal, a fragmented mosaic of distinct sub-regions. In the west, Bairrada makes dense Baga reds with notes of black cherry, blackberry and leather, firm tannins — the base of the great Portuguese sparkling wines. In the centre, Dao produces fine Touriga Nacional reds (violet, raspberry, spice) and elegant Encruzado whites (flowers, citrus, butter). To the continental east, fleshy Touriga of Beira Interior and aromatic Fernao Pires.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
