Winery Casa Ermelinda FreitasFugaz Loureiro
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Fugaz Loureiro from the Winery Casa Ermelinda Freitas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fugaz Loureiro of Winery Casa Ermelinda Freitas in the region of Minho is a with a nice freshness.
Food and wine pairings with Fugaz Loureiro
Pairings that work perfectly with Fugaz Loureiro
Original food and wine pairings with Fugaz Loureiro
The Fugaz Loureiro of Winery Casa Ermelinda Freitas matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mi sao, quiche with leeks and fresh salmon from flo or bacon cake.
Details and technical informations about Winery Casa Ermelinda Freitas's Fugaz Loureiro.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Fugaz Loureiro from Winery Casa Ermelinda Freitas are 0
Informations about the Winery Casa Ermelinda Freitas
The Winery Casa Ermelinda Freitas is one of wineries to follow in Vinho Verde.. It offers 106 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
