Winery MingorraImaginem
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Imaginem from the Winery Mingorra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Imaginem of Winery Mingorra in the region of Alentejano is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Imaginem
Pairings that work perfectly with Imaginem
Original food and wine pairings with Imaginem
The Imaginem of Winery Mingorra matches generally quite well with dishes of beef, pasta or veal such as recipes of celine's version of moussaka (5th meeting), cannelloni of meat or sauté of veal with the moulinex cookeo.
Details and technical informations about Winery Mingorra's Imaginem.
Discover the grape variety: Meunier
Meunier noir is a grape variety that originated in France (Champagne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Meunier noir can be found in many vineyards: South West, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Jura, Languedoc & Roussillon, Beaujolais, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Last vintages of this wine
The best vintages of Imaginem from Winery Mingorra are 0, 2011
Informations about the Winery Mingorra
The Winery Mingorra is one of of the world's great estates. It offers 35 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
