Winery José Maria da FonsecaLancers Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Lancers Branco from the Winery José Maria da Fonseca
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lancers Branco of Winery José Maria da Fonseca in the region of Península de Setúbal is a .
Food and wine pairings with Lancers Branco
Pairings that work perfectly with Lancers Branco
Original food and wine pairings with Lancers Branco
The Lancers Branco of Winery José Maria da Fonseca matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with neapolitan sauce and mushrooms, country-style snow peas or gari (cassava flour) with shrimps (africa).
Details and technical informations about Winery José Maria da Fonseca's Lancers Branco.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Lancers Branco from Winery José Maria da Fonseca are 1944, 2015, 2013, 2014
Informations about the Winery José Maria da Fonseca
The Winery José Maria da Fonseca is one of of the world's great estates. It offers 106 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
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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.
