Winery MingorraTouriga Nacional
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 Touriga Nacional from the Winery Mingorra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Touriga Nacional of Winery Mingorra in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Touriga Nacional
Pairings that work perfectly with Touriga Nacional
Original food and wine pairings with Touriga Nacional
The Touriga Nacional of Winery Mingorra matches generally quite well with dishes of beef, pasta or veal such as recipes of empanadas de carne (argentina), pasta shells or roasted stuffed goose with mushroom sauce.
Details and technical informations about Winery Mingorra's Touriga Nacional.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Touriga Nacional from Winery Mingorra are 2016, 2014, 2011, 2018 and 2015.
Informations about the Winery Mingorra
The Winery Mingorra is one of of the world's greatest estates. It offers 37 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
