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 southern beef meatballs, pasta with shrimp or stuffed veal breast.
Details and technical informations about Winery Joao Antonio Barroso's Tres Coroas Alentejano.
Discover the grape variety: Isa
Crossing obtained in 1964 between the gloria hungariae or glory of Hungary (Hungarian millennium X muscatel Thalloczy Lajos) by the cardinal. The Isa is registered since 1996 in the Official Catalogue of table grape varieties list A1.
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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
