Winery Joaquim Costa VargasReserva
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 Reserva from the Winery Joaquim Costa Vargas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Joaquim Costa Vargas in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
On the nose the Reserva of Winery Joaquim Costa Vargas in the region of Alentejano often reveals types of flavors of black fruit.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Joaquim Costa Vargas matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bobotie, italian pasta salad or oxtail confit in red wine.
Details and technical informations about Winery Joaquim Costa Vargas's Reserva.
Discover the grape variety: Merlot blanc
The white merlot (or merlau) is a grape variety of Bordeaux origin. It was mainly cultivated in the Graves, Blayais and Bourgeais regions. Merlot blanc is a cross between folle blanche and merlot noir. merlot blanc, although fertile and productive, is a grape variety that is now in decline and is no longer replanted. Its bunches are composed of juicy berries of a green to golden yellow color when they are well ripe, they fear grey rot and drought. The white merlot produces white wines with a low alcohol content and is now part of the Pineau-des-Charentes appellation.
Last vintages of this wine
The best vintages of Reserva from Winery Joaquim Costa Vargas are 2015, 2012, 0, 2014 and 2011.
Informations about the Winery Joaquim Costa Vargas
The Winery Joaquim Costa Vargas is one of of the world's greatest estates. It offers 13 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
