Winery Casa Santos LimaEscapada Branco
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Escapada Branco from the Winery Casa Santos Lima
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Escapada Branco of Winery Casa Santos Lima in the region of Lisboa is a .
Food and wine pairings with Escapada Branco
Pairings that work perfectly with Escapada Branco
Original food and wine pairings with Escapada Branco
The Escapada Branco of Winery Casa Santos Lima matches generally quite well with dishes of pasta, pork or shellfish such as recipes of baked lasagna, caramelized pork ribs or mussels with cream.
Details and technical informations about Winery Casa Santos Lima's Escapada Branco.
Discover the grape variety: Muska noir
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the isabelle and the 15 Pirovano (madeleine angevine X bellino). It should be noted that from this crossing was also born the pirobella.
Last vintages of this wine
The best vintages of Escapada Branco from Winery Casa Santos Lima are 2018, 2019, 2017, 2016 and 2015.
Informations about the Winery Casa Santos Lima
The Winery Casa Santos Lima is one of of the world's great estates. It offers 104 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.
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.