Winery Georg BestleVasco da Gama Garrafeira
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Vasco da Gama Garrafeira
Pairings that work perfectly with Vasco da Gama Garrafeira
Original food and wine pairings with Vasco da Gama Garrafeira
The Vasco da Gama Garrafeira of Winery Georg Bestle matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini with port sauce, simple chinese noodle soup or curried veal roulades.
Details and technical informations about Winery Georg Bestle's Vasco da Gama Garrafeira.
Discover the grape variety: Grenache
Grenache noir is a grape variety that originated in Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Grenache noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Georg Bestle
The Winery Georg Bestle is one of of the world's great estates. It offers 25 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
