Winery Joao Antonio BarrosoTres Coroas Alentejano
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 Tres Coroas Alentejano from the Winery Joao Antonio Barroso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tres Coroas Alentejano of Winery Joao Antonio Barroso in the region of Alentejano is a powerful.
Food and wine pairings with Tres Coroas Alentejano
Pairings that work perfectly with Tres Coroas Alentejano
Original food and wine pairings with Tres Coroas Alentejano
The Tres Coroas Alentejano of Winery Joao Antonio Barroso matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish armorican style, fettuccine with cream and cheese or chicken supreme with morels.
Details and technical informations about Winery Joao Antonio Barroso's Tres Coroas Alentejano.
Discover the grape variety: Semidano
Cultivated for a very long time in Sardinia (Italy) where it occupied an important place before the phylloxera crisis... it is almost unknown in France.
Last vintages of this wine
The best vintages of Tres Coroas Alentejano from Winery Joao Antonio Barroso are 0
Informations about the Winery Joao Antonio Barroso
The Winery Joao Antonio Barroso is one of of the world's greatest estates. It offers 2 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: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
