Cave GeisseA Casa do Porco Tinto Brut
Sparkling wine
In the mouth this sparkling wine is a with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the A Casa do Porco Tinto Brut from the Cave Geisse
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the A Casa do Porco Tinto Brut of Cave Geisse in the region of Rio Grande do Sul is a with a nice freshness.
Food and wine pairings with A Casa do Porco Tinto Brut
Pairings that work perfectly with A Casa do Porco Tinto Brut
Original food and wine pairings with A Casa do Porco Tinto Brut
The A Casa do Porco Tinto Brut of Cave Geisse matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of brazilian feijoada, salmon steaks with lentils or seafood pastilla.
Details and technical informations about Cave Geisse's A Casa do Porco Tinto Brut.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Cave Geisse
The Cave Geisse is one of of the world's great estates. It offers 20 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Brazil's winemaking heart (~80% of production), Italian tradition. Recognised specialty: traditional-method sparkling wines (espumantes), fresh and fruity, based on Chardonnay and Pinot Noir, among South America's finest. Accessible reds: supple, fruity Merlot (plum, cherry), fleshy Cabernet Sauvignon, dense, tannic Tannat. Round Chardonnay, light Riesling Italico, sweet, floral Moscato whites.
The word of the wine: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
