Winery Freitas MartinsQuinta Da Rabiana Vinho Verde White
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Quinta Da Rabiana Vinho Verde White from the Winery Freitas Martins
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quinta Da Rabiana Vinho Verde White of Winery Freitas Martins in the region of Minho is a with a nice freshness.
Food and wine pairings with Quinta Da Rabiana Vinho Verde White
Pairings that work perfectly with Quinta Da Rabiana Vinho Verde White
Original food and wine pairings with Quinta Da Rabiana Vinho Verde White
The Quinta Da Rabiana Vinho Verde White of Winery Freitas Martins matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of raoul's bouillabaisse, quiche with bacon and gruyère cheese or small croissants with smoked salmon (toast).
Details and technical informations about Winery Freitas Martins's Quinta Da Rabiana Vinho Verde White.
Discover the grape variety: Courbu blanc
Native variety of the Pyrenean vineyard that does not correspond to the white form of the courbu noir. It should not be confused with the petit courbu, published genetic analysis has shown that it is related to one or more varieties including the lercat and for more details click here! Courbu blanc is registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Quinta Da Rabiana Vinho Verde White from Winery Freitas Martins are 2015, 0
Informations about the Winery Freitas Martins
The Winery Freitas Martins is one of of the world's greatest estates. It offers 2 wines for sale in the of Minho to come and discover on site or to buy online.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
