Winery Folha do MeioBranco
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 Branco from the Winery Folha do Meio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Folha do Meio in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
On the nose the Branco of Winery Folha do Meio in the region of Alentejano often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Folha do Meio matches generally quite well with dishes of pasta, pork or shellfish such as recipes of special' tagliatelle carbonara, salty crumble with courgettes, goat cheese and bacon or wok of pointed cabbage with shrimps and lemongrass bo bun style.
Details and technical informations about Winery Folha do Meio's 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.
Last vintages of this wine
The best vintages of Branco from Winery Folha do Meio are 2013, 2016, 2014, 2012 and 2011.
Informations about the Winery Folha do Meio
The Winery Folha do Meio is one of of the world's greatest estates. It offers 5 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
