Winery Quinta do FalcãoQuinta da Fonte Bela Branco
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 Quinta da Fonte Bela Branco from the Winery Quinta do Falcão
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quinta da Fonte Bela Branco of Winery Quinta do Falcão in the region of Tejo is a .
Food and wine pairings with Quinta da Fonte Bela Branco
Pairings that work perfectly with Quinta da Fonte Bela Branco
Original food and wine pairings with Quinta da Fonte Bela Branco
The Quinta da Fonte Bela Branco of Winery Quinta do Falcão matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta carbonara almost like the real thing, roast pork in the oven or monkfish tail with coconut milk and curry.
Details and technical informations about Winery Quinta do Falcão's Quinta da Fonte Bela Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Informations about the Winery Quinta do Falcão
The Winery Quinta do Falcão is one of of the world's great estates. It offers 13 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
News related to this wine
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The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
