The Winery Miguel Louro is one of the best wineries to follow in Alentejano.. It offers 7 wines for sale in of Alentejano to come and discover on site or to buy online.
Looking for the best Winery Miguel Louro wines in Alentejano among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Miguel Louro wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Miguel Louro wines with technical and enological descriptions.
How Winery Miguel Louro wines pair with each other generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with old-fashioned tomato sauce, leeks with ham and béchamel sauce or linguine with shrimp and spicy tomato sauce.
On the nose the white wine of Winery Miguel Louro. often reveals types of flavors of tropical fruit, tree fruit. In the mouth the white wine of Winery Miguel Louro. is a powerful.
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.
Although famously diverse in its portfolio of wine grapes (navigating the many names and their synonyms is a challenge), Alentejo has not been sluggish to adopt such globally popular varieties as Syrah and Cabernet Sauvignon. One of the most remarkable things about modern Alentejo winemaking is its ability to create a uniquely Alentejano wine style from quintessentially French grape varieties.
The region is named for its position South of the Tejo river, which bisects Portugal, entering the ocean near Lisbon. Alentejo extends across about a third of Portugal, with only the Algarve region separating it from the southern coast of the country.
Even the briefest of glances at a population density map of Portugal shows that this area of the country is only very sparsely populated, in stark contrast to the Northern coastal areas around Oporto. Land here is used (somewhat intensively) for the production of various cereal crops, and the cork for which Portugal is so famous. Whereas the cork plantations of the north are quite small, here in Alentejo there is sufficient free space for the thick-barked Quercus suber trees to sprawl out all over the countryside.
The Size of Alentejo means that there is a wealth of Terroir, and it is fairly difficult to generalize about the region as a whole.
How Winery Miguel Louro wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of venison stew to be prepared the day before, baked lamb neck on a bed of vegetables and grapes or stuffed veal breast.
On the nose the red wine of Winery Miguel Louro. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit. In the mouth the red wine of Winery Miguel Louro. is a powerful with a nice freshness.
Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.
Planning a wine route in the of Alentejano? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Miguel Louro.
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
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A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
