Winery Joao Portugal RamosAntão Vaz Alentejano
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 Antão Vaz Alentejano from the Winery Joao Portugal Ramos
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Antão Vaz Alentejano of Winery Joao Portugal Ramos in the region of Alentejano is a .
Food and wine pairings with Antão Vaz Alentejano
Pairings that work perfectly with Antão Vaz Alentejano
Original food and wine pairings with Antão Vaz Alentejano
The Antão Vaz Alentejano of Winery Joao Portugal Ramos matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with garlic, baked bread (tomato, mushroom, ham, cheese) or pasta shells.
Details and technical informations about Winery Joao Portugal Ramos's Antão Vaz Alentejano.
Discover the grape variety: Dawn seedless
Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Antão Vaz Alentejano from Winery Joao Portugal Ramos are 0
Informations about the Winery Joao Portugal Ramos
The Winery Joao Portugal Ramos is one of of the world's great estates. It offers 29 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: 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.
