Winery BradoMontes Claros Reserva
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Montes Claros Reserva from the Winery Brado
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montes Claros Reserva of Winery Brado in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
On the nose the Montes Claros Reserva of Winery Brado in the region of Alentejano often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Montes Claros Reserva
Pairings that work perfectly with Montes Claros Reserva
Original food and wine pairings with Montes Claros Reserva
The Montes Claros Reserva of Winery Brado matches generally quite well with dishes of pasta, pork or shellfish such as recipes of cannelloni of meat, stuffed eggplant (with vegetables or mixed) or scallops or scallops express with cognac.
Details and technical informations about Winery Brado's Montes Claros Reserva.
Discover the grape variety: Verdelho
Structured, taut whites with precise acidity and a slender mouth, featuring aromas of citrus (lemon, orange peel), dried fruits, toasted almond, Mediterranean herbs and pronounced saline notes. A historic pillar of medium-dry Madeira (one of the island's four classic noble grapes) where it develops complex oxidative notes. Also as structured dry whites in Douro DOC and Australia (Hunter Valley). Native Portuguese grape, unrelated to Spanish Verdejo.
Last vintages of this wine
The best vintages of Montes Claros Reserva from Winery Brado are 2009, 2004, 2018, 2013 and 2012.
Informations about the Winery Brado
The Winery Brado is one of of the world's great estates. It offers 78 wines for sale in the of Alentejo to come and discover on site or to buy online.
The wine region of Alentejo
Sun and generosity of southern Portugal, accessible, sun-soaked wines. Fleshy, round reds with signature notes of ripe black fruit (blackberry, plum), sweet spices, cocoa and balsamic notes, velvety tannins. Blends of Aragonez (Tempranillo), fleshy Trincadeira, colourful Alicante Bouschet and fragrant Touriga Nacional. Tropical Antão Vaz whites (peach, mango), lively Arinto.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
