Winery Herdade das BarrasSerros da Mina Colheita Seleccion
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 Serros da Mina Colheita Seleccion from the Winery Herdade das Barras
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Serros da Mina Colheita Seleccion of Winery Herdade das Barras in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Serros da Mina Colheita Seleccion of Winery Herdade das Barras in the region of Alentejano often reveals types of flavors of earth.
Food and wine pairings with Serros da Mina Colheita Seleccion
Pairings that work perfectly with Serros da Mina Colheita Seleccion
Original food and wine pairings with Serros da Mina Colheita Seleccion
The Serros da Mina Colheita Seleccion of Winery Herdade das Barras matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with tomato sauce and pickles, spaghetti with "favouilles" (curries) or traditional veal stew.
Details and technical informations about Winery Herdade das Barras's Serros da Mina Colheita Seleccion.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Serros da Mina Colheita Seleccion from Winery Herdade das Barras are 2013, 2014, 2012, 2011
Informations about the Winery Herdade das Barras
The Winery Herdade das Barras is one of of the world's greatest estates. It offers 9 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.
News related to this wine
The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
At the heart of the terroirs of Mâcon-Bray
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bray, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
