Winery António SaramagoWinemaker Branco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Winemaker Branco from the Winery António Saramago
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Winemaker Branco of Winery António Saramago in the region of Península de Setúbal is a with a nice freshness.
Food and wine pairings with Winemaker Branco
Pairings that work perfectly with Winemaker Branco
Original food and wine pairings with Winemaker Branco
The Winemaker Branco of Winery António Saramago matches generally quite well with dishes of pasta, pork or shellfish such as recipes of thai coconut chicken with black mushrooms, ollada (catalonia) or risotto of the sea.
Details and technical informations about Winery António Saramago's Winemaker Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Winemaker Branco from Winery António Saramago are 2015, 2014, 2017, 0 and 2018.
Informations about the Winery António Saramago
The Winery António Saramago is one of of the world's greatest 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
