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 monkfish (anglerfish) à la sétoise, makroud or duck breast with orange sauce.
Details and technical informations about Winery Mingorra's Imaginem.
Discover the grape variety: Lafnetscha
Native grape variety of the Swiss high Valais very old cultivated. Resulting from a natural intraspecific crossing between humagne blanche and completer, it is also related to bondola blanca, bondoletta, colombaud, ... . It should be noted that the Lafnetscha is not widely multiplied in Switzerland today, and is virtually unknown in France and even less so in other wine-producing countries.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
