Winery Casal VideiraAlvarinho E Loureiro
White wine
This wine is a blend of 2 varietals which are the Alvarinho and the Loureiro.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Alvarinho E Loureiro from the Winery Casal Videira
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alvarinho E Loureiro of Winery Casal Videira in the region of Minho is a with a nice freshness.
Food and wine pairings with Alvarinho E Loureiro
Pairings that work perfectly with Alvarinho E Loureiro
Original food and wine pairings with Alvarinho E Loureiro
The Alvarinho E Loureiro of Winery Casal Videira matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of baeckeoffe with fish, toast with foie gras and gingerbread or fillets of sole.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Alvarinho E Loureiro from Winery Casal Videira are 0
Informations about the Winery Casal Videira
The Winery Casal Videira is one of of the world's greatest estates. It offers 2 wines for sale in the of Minho to come and discover on site or to buy online.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
