Winery Joao Portugal RamosPouca Roupa Rosè
Pink wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Touriga nacional.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Pouca Roupa Rosè
Pairings that work perfectly with Pouca Roupa Rosè
Original food and wine pairings with Pouca Roupa Rosè
The Pouca Roupa Rosè of Winery Joao Portugal Ramos matches generally quite well with dishes of beef, lamb or spicy food such as recipes of cabri en colombo with creole sauce, sauté of lamb with curry or monkfish (anglerfish) à la sétoise.
Details and technical informations about Winery Joao Portugal Ramos's Pouca Roupa Rosè.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Pouca Roupa Rosè from Winery Joao Portugal Ramos are 2018, 2019, 2014, 0 and 2015.
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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
