Winery Castelo AndreusReserva Red
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserva Red from the Winery Castelo Andreus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Red of Winery Castelo Andreus in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Reserva Red
Pairings that work perfectly with Reserva Red
Original food and wine pairings with Reserva Red
The Reserva Red of Winery Castelo Andreus matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with panang curry (red curry), pasta with lemon and comté cheese or very soft beef bourguignon.
Details and technical informations about Winery Castelo Andreus's Reserva Red.
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 Reserva Red from Winery Castelo Andreus are 0
Informations about the Winery Castelo Andreus
The Winery Castelo Andreus is one of of the world's greatest estates. It offers 8 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
