Winery Encostas d'AlquevaPrivate Collection Reserva
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Private Collection Reserva from the Winery Encostas d'Alqueva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Private Collection Reserva of Winery Encostas d'Alqueva in the region of Alentejano is a powerful with a nice freshness.
Food and wine pairings with Private Collection Reserva
Pairings that work perfectly with Private Collection Reserva
Original food and wine pairings with Private Collection Reserva
The Private Collection Reserva of Winery Encostas d'Alqueva matches generally quite well with dishes of beef, lamb or veal such as recipes of lomo saltado, leg of lamb with spices or veal shank in a pot au feu with star anise.
Details and technical informations about Winery Encostas d'Alqueva's Private Collection Reserva.
Discover the grape variety: Ravat 34
Jean-François Ravat, in his published writings, has never given the names of the parents of this wine grape. For some, it comes from an interspecific cross between Chardonnay and Vitis Berlandieri. It can be found in North America and Canada, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Private Collection Reserva from Winery Encostas d'Alqueva are 2013, 2011, 0, 2014 and 2012.
Informations about the Winery Encostas d'Alqueva
The Winery Encostas d'Alqueva is one of of the world's greatest estates. It offers 18 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: 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.
