Winery Grand'ArteTinta Roriz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinta Roriz from the Winery Grand'Arte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinta Roriz of Winery Grand'Arte in the region of Lisboa is a powerful.
Food and wine pairings with Tinta Roriz
Pairings that work perfectly with Tinta Roriz
Original food and wine pairings with Tinta Roriz
The Tinta Roriz of Winery Grand'Arte matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), pasta with basil or pork shank stew.
Details and technical informations about Winery Grand'Arte's Tinta Roriz.
Discover the grape variety: Isa
Crossing obtained in 1964 between the gloria hungariae or glory of Hungary (Hungarian millennium X muscatel Thalloczy Lajos) by the cardinal. The Isa is registered since 1996 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Tinta Roriz from Winery Grand'Arte are 0
Informations about the Winery Grand'Arte
The Winery Grand'Arte is one of of the world's great estates. It offers 15 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
