Winery Casal MartinsCave do Gira Tinto
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 Cave do Gira Tinto from the Winery Casal Martins
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cave do Gira Tinto of Winery Casal Martins in the region of Tejo is a powerful.
Food and wine pairings with Cave do Gira Tinto
Pairings that work perfectly with Cave do Gira Tinto
Original food and wine pairings with Cave do Gira Tinto
The Cave do Gira Tinto of Winery Casal Martins matches generally quite well with dishes of beef, pasta or veal such as recipes of pasticcio (greece), pasta à la forestière (chanterelles) or chicken breast with curry and mushrooms.
Details and technical informations about Winery Casal Martins's Cave do Gira Tinto.
Discover the grape variety: Blanqueiron
Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Cave do Gira Tinto from Winery Casal Martins are 0
Informations about the Winery Casal Martins
The Winery Casal Martins is one of of the world's greatest estates. It offers 10 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
