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 coconut beans, tuna and mayonnaise onigiri or shrimp in coconut milk.
Details and technical informations about Cave Geisse's A Casa do Porco Tinto Brut.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
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
Rio Grande do Sul is Brazil's most prolific wine-producing state. It is located in the very South of the country along the Uruguayan and Argentinian borders. The wine regions of Serra Gaucha, Campanha and Vale do Vinhedos can be found in this Part of the country. Soft, light red wines from a range of varieties such as Pinot Noir, Cabernet Sauvignon and Tannat are made here.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
