Winery Herdade dos GrousRuda Stecchino Single Oak
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ruda Stecchino Single Oak from the Winery Herdade dos Grous
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ruda Stecchino Single Oak of Winery Herdade dos Grous in the region of Alentejano is a powerful.
Food and wine pairings with Ruda Stecchino Single Oak
Pairings that work perfectly with Ruda Stecchino Single Oak
Original food and wine pairings with Ruda Stecchino Single Oak
The Ruda Stecchino Single Oak of Winery Herdade dos Grous matches generally quite well with dishes of beef, lamb or veal such as recipes of slow-cooked fillet of beef, mouse of lamb with honey and thyme or small stuffed provençal dishes.
Details and technical informations about Winery Herdade dos Grous's Ruda Stecchino Single Oak.
Discover the grape variety: Bacchus blanc
Intraspecific crossing between the sylvaner x riesling and the Müller-Thurgau obtained in 1933 in Germany by Peter Morio and Bernhard Husfeld. It can be found in England, Switzerland, Canada, ... in France, it is almost unknown.
Informations about the Winery Herdade dos Grous
The Winery Herdade dos Grous is one of of the world's great estates. It offers 46 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
