Winery Casa Santos LimaFernão Pires
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Fernão Pires from the Winery Casa Santos Lima
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fernão Pires of Winery Casa Santos Lima in the region of Lisboa is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Fernão Pires
Pairings that work perfectly with Fernão Pires
Original food and wine pairings with Fernão Pires
The Fernão Pires of Winery Casa Santos Lima matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti bolognese, rabbit with cider and mushrooms or marinated mussels with parsley.
Details and technical informations about Winery Casa Santos Lima's Fernão Pires.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Fernão Pires from Winery Casa Santos Lima are 2016, 2017, 2014, 0 and 2013.
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.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
