Winery JonkheerBuccanheer Touriga Nacional
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Buccanheer Touriga Nacional
Pairings that work perfectly with Buccanheer Touriga Nacional
Original food and wine pairings with Buccanheer Touriga Nacional
The Buccanheer Touriga Nacional of Winery Jonkheer matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef goulash or gluten-free ham and olive cake.
Details and technical informations about Winery Jonkheer's Buccanheer Touriga Nacional.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Buccanheer Touriga Nacional from Winery Jonkheer are 0
Informations about the Winery Jonkheer
The Winery Jonkheer is one of of the world's greatest estates. It offers 10 wines for sale in the of Robertson to come and discover on site or to buy online.
The wine region of Robertson
South African "home of Chardonnay" in the Breede valley: signature king white, full and fresh with notes of citrus, apple, white peach, vanilla and a chalky mineral touch, preserved acidity. Excellent Cap Classique sparkling (traditional method) rivalling good Champagnes. Sunny Shiraz as red (blackberry, plum, spice, pepper), structured Cabernet and Pinotage as reds. Chenin and Colombard as whites.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
