Winery Casa do SalgueiroReserva
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 from the Winery Casa do Salgueiro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Casa do Salgueiro in the region of Lisboa is a powerful.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Casa do Salgueiro matches generally quite well with dishes of beef, pasta or veal such as recipes of german recipe for marinated meat: sauerbraten, pasta with vongoles (flat clams) or veal roast casserole.
Details and technical informations about Winery Casa do Salgueiro's Reserva.
Discover the grape variety: Bachet
Bachet noir is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. Bachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Casa do Salgueiro
The Winery Casa do Salgueiro is one of of the world's greatest estates. It offers 3 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
