Winery FaisãoAdamado Branco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Adamado Branco from the Winery Faisão
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Adamado Branco of Winery Faisão in the region of Minho is a with a nice freshness.
Food and wine pairings with Adamado Branco
Pairings that work perfectly with Adamado Branco
Original food and wine pairings with Adamado Branco
The Adamado Branco of Winery Faisão matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of american style lobster tails, great chef style, leek, goat cheese and bacon quiche or apple chips.
Details and technical informations about Winery Faisão's Adamado Branco.
Discover the grape variety: Tchkhaveri
A very old variety that has been cultivated for a very long time in Georgia and that can also be found in Moldavia, ... . - Synonymy: chkhaveri, tchkhvaveli (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Adamado Branco from Winery Faisão are 0
Informations about the Winery Faisão
The Winery Faisão is one of of the world's greatest estates. It offers 12 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
