Winery Herdade do PortocarroPartage Boal
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Partage Boal from the Winery Herdade do Portocarro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Partage Boal of Winery Herdade do Portocarro in the region of Península de Setúbal is a .
Food and wine pairings with Partage Boal
Pairings that work perfectly with Partage Boal
Original food and wine pairings with Partage Boal
The Partage Boal of Winery Herdade do Portocarro matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with ham and tomato, savoyard crozet gratin or samoussa 3 reunionese cheeses.
Details and technical informations about Winery Herdade do Portocarro's Partage Boal.
Discover the grape variety: Ravat 34
Jean-François Ravat, in his published writings, has never given the names of the parents of this wine grape. For some, it comes from an interspecific cross between Chardonnay and Vitis Berlandieri. It can be found in North America and Canada, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Partage Boal from Winery Herdade do Portocarro are 0
Informations about the Winery Herdade do Portocarro
The Winery Herdade do Portocarro is one of of the world's great estates. It offers 21 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
