Winery EntradasEntradas Branco
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 Entradas Branco from the Winery Entradas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Entradas Branco of Winery Entradas in the region of Alentejano is a powerful.
Food and wine pairings with Entradas Branco
Pairings that work perfectly with Entradas Branco
Original food and wine pairings with Entradas Branco
The Entradas Branco of Winery Entradas matches generally quite well with dishes of pasta, pork or shellfish such as recipes of chinese chicken soup, salted lentils or cuttlefish in sauce.
Details and technical informations about Winery Entradas's Entradas Branco.
Discover the grape variety: Verdelho
The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
Last vintages of this wine
The best vintages of Entradas Branco from Winery Entradas are 2016, 0
Informations about the Winery Entradas
The Winery Entradas is one of of the world's greatest estates. It offers 6 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
