Winery EspargueiraWhite Selection
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 Selection from the Winery Espargueira
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White Selection of Winery Espargueira in the region of Alentejano is a .
Wine flavors and olphactive analysis
Food and wine pairings with White Selection
Pairings that work perfectly with White Selection
Original food and wine pairings with White Selection
The White Selection of Winery Espargueira matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pork sautéed with chinese noodles, potjevleesch or parsley knives.
Details and technical informations about Winery Espargueira's White Selection.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of White Selection from Winery Espargueira are 2018, 2015, 0, 2016
Informations about the Winery Espargueira
The Winery Espargueira 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
