Winery Fortnum and MasonAvesso
White wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Avesso
Pairings that work perfectly with Avesso
Original food and wine pairings with Avesso
The Avesso of Winery Fortnum and Mason matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of creamy risotto with scallops, zucchini quiche or koka (spanish pie).
Details and technical informations about Winery Fortnum and Mason's Avesso.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Avesso from Winery Fortnum and Mason are 2019, 0
Informations about the Winery Fortnum and Mason
The Winery Fortnum and Mason is one of of the world's great estates. It offers 118 wines for sale in the of Monção e Melgaço to come and discover on site or to buy online.
The wine region of Monção e Melgaço
The wine region of Monção e Melgaço is located in the region of Vinho Verde of Minho of Portugal. Wineries and vineyards like the Domaine Anselmo Mendes or the Domaine Quinta da Pedra produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Monção e Melgaço are Alvarinho, Loureiro and Albarino, they are then used in wines in blends or as a single variety. On the nose of Monção e Melgaço often reveals types of flavors of green apple, yeast or slate and sometimes also flavors of balsamic, yellow plum or acacia.
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
