Winery Herdade Da Fonte CobertaReserva Bolota Dourada
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserva Bolota Dourada from the Winery Herdade Da Fonte Coberta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Bolota Dourada of Winery Herdade Da Fonte Coberta in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Reserva Bolota Dourada
Pairings that work perfectly with Reserva Bolota Dourada
Original food and wine pairings with Reserva Bolota Dourada
The Reserva Bolota Dourada of Winery Herdade Da Fonte Coberta matches generally quite well with dishes of beef, lamb or veal such as recipes of provencal stew, lamb mice confit and melting carrots or veal meatballs with curry.
Details and technical informations about Winery Herdade Da Fonte Coberta's Reserva Bolota Dourada.
Discover the grape variety: Saint Pierre doré
Simple, fresh dry whites with a pale golden robe and a supple palate with moderate acidity, with understated aromas of citrus and white flowers. Discreet Auvergne profile. Used in blends in the Saint-Pourçain AOC appellation in Auvergne; preserved for its heritage value and studied among the ancient varieties of central France. Indigenous French white variety from the Allier, grown mainly in Saint-Pourçain.
Last vintages of this wine
The best vintages of Reserva Bolota Dourada from Winery Herdade Da Fonte Coberta are 2014, 2013, 0, 2015
Informations about the Winery Herdade Da Fonte Coberta
The Winery Herdade Da Fonte Coberta is one of of the world's greatest estates. It offers 22 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
