Winery 10 Mile BridgeWhite
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the White from the Winery 10 Mile Bridge
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery 10 Mile Bridge in the region of Península de Setúbal is a .
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery 10 Mile Bridge matches generally quite well with dishes of pasta, pork or shellfish such as recipes of capellini with prosciutto, quiche with bacon and gruyère cheese or shrimp curry (reunionese recipe).
Details and technical informations about Winery 10 Mile Bridge's White.
Discover the grape variety: Huxelrebe
Aromatic, muscaty whites with a golden robe, ample body, moderate acidity and signature notes of muscat, elderflower, exotic fruits and honey. Star of Spätlese, Auslese and botrytised Trockenbeerenauslese. Grown in Rhineland, England and Czechia for sweet and luscious whites; achieves noble rot reliably. White grape bred in 1927 by Georg Scheu in Alzey (chasselas × courtillier musqué).
Last vintages of this wine
The best vintages of White from Winery 10 Mile Bridge are 0
Informations about the Winery 10 Mile Bridge
The Winery 10 Mile Bridge is one of of the world's greatest estates. It offers 2 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Portuguese peninsula south of Lisbon between the Tagus and Sado estuaries. World-renowned speciality: Moscatel de Setúbal, a golden fortified sweet wine with signature notes of candied orange, dried apricot, honey, fig, currant and sweet spices, long ageing — the rare Roxo version has more floral notes. Also fruity, supple Castelão reds (64%) (blackberry, plum), perfumed Touriga Nacional. Oceanic climate.
The word of the wine: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
