Winery BradoTrincadeira - Alicante Bouschet
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Trincadeira - Alicante Bouschet from the Winery Brado
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trincadeira - Alicante Bouschet of Winery Brado in the region of Alentejano is a powerful.
Food and wine pairings with Trincadeira - Alicante Bouschet
Pairings that work perfectly with Trincadeira - Alicante Bouschet
Original food and wine pairings with Trincadeira - Alicante Bouschet
The Trincadeira - Alicante Bouschet of Winery Brado matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn leaves, giouvetsi (greek dish) or pljeskavica (balkan hamburger).
Details and technical informations about Winery Brado's Trincadeira - Alicante Bouschet.
Discover the grape variety: Cardinal
The red Cardinal is a grape variety originating from the United States. It produces a variety of grape used for the elaboration of wine. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches, and grapes of very large sizes. The red Cardinal can be found cultivated in these vineyards: Rhone Valley, Languedoc & Roussillon, Savoy & Bugey, Provence & Corsica.
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 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
