Winery Frederick Von S.Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Tinto of the Winery Frederick Von S. is in the top 60 of wines of Alentejano.
Taste structure of the Tinto from the Winery Frederick Von S.
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Frederick Von S. in the region of Alentejano is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Frederick Von S. matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, salmon and spinach lasagna or ardéchoise fly.
Details and technical informations about Winery Frederick Von S.'s Tinto.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Tinto from Winery Frederick Von S. are 2015, 2017, 2014, 0 and 2013.
Informations about the Winery Frederick Von S.
The Winery Frederick Von S. is one of of the world's greatest estates. It offers 2 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
