Winery Casal FigueiraVermelho
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 veal.
Taste structure of the Vermelho from the Winery Casal Figueira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vermelho of Winery Casal Figueira in the region of Lisboa is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vermelho
Pairings that work perfectly with Vermelho
Original food and wine pairings with Vermelho
The Vermelho of Winery Casal Figueira matches generally quite well with dishes of beef, pasta or veal such as recipes of fricandeaux german style, marco's pasta with bacon or beef mironton.
Details and technical informations about Winery Casal Figueira's Vermelho.
Discover the grape variety: Souvignier gris
Interspecific cross between Cabernet Sauvignon and Bronner obtained in 1983 by Norbert Becker in Freiburg (Germany). A resistance gene has been identified to oidium, no gene to mildew. It can be found in Germany, but also in Belgium, the Netherlands, Italy, ... and in France.
Informations about the Winery Casal Figueira
The Winery Casal Figueira is one of of the world's greatest estates. It offers 8 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: 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.
