Winery Fonte do OuroNobre
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Nobre from the Winery Fonte do Ouro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nobre of Winery Fonte do Ouro in the region of Unknow region is a with a nice freshness.
Food and wine pairings with Nobre
Pairings that work perfectly with Nobre
Original food and wine pairings with Nobre
The Nobre of Winery Fonte do Ouro matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp and chorizo risotto, salted muffins with bacon and grated cheese or daube of conger.
Details and technical informations about Winery Fonte do Ouro's Nobre.
Discover the grape variety: Frontenac
A cross between Landot 4511 and Vitis Riparia 89 (very resistant to cold) obtained in 1978 at the University of Minnesota (United States) and propagated from 1996. It can also be found in Canada (Quebec, Ontario, etc.), in Lithuania, etc. In France, it is practically unknown. Note that the white and grey Frontenac are derived from mutations of the black, encountered and isolated in 2003 for the grey and in September 2005 for the white. - Synonymy: MN 1047 (for all the grape variety synonyms, click here!).
Last vintages of this wine
The best vintages of Nobre from Winery Fonte do Ouro are 0, 2015
Informations about the Winery Fonte do Ouro
The Winery Fonte do Ouro is one of of the world's great estates. It offers 17 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
