Winery LagoalvaTaberna da Adélia
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 Taberna da Adélia from the Winery Lagoalva
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Taberna da Adélia of Winery Lagoalva in the region of Tejo is a .
Food and wine pairings with Taberna da Adélia
Pairings that work perfectly with Taberna da Adélia
Original food and wine pairings with Taberna da Adélia
The Taberna da Adélia of Winery Lagoalva matches generally quite well with dishes of pasta, pork or shellfish such as recipes of mascarpone/gorgonzola macaroni gratin, delicious marinated pork chops or mussels with cream supers.
Details and technical informations about Winery Lagoalva's Taberna da Adélia.
Discover the grape variety: Savagnin rose
Aromatic, refined whites with a pale golden hue, a broad palate and preserved acidity, featuring musky aromas, rose, white flowers, yellow fruits (peach) and spicy notes. Delicate perfumed profile. Grown in small quantities in Jura and Alsace (Klevener de Heiligenstein), yielding distinctive, original wines for early or extended drinking. Pink-skinned mutation of white Savagnin, the iconic Jura variety.
Last vintages of this wine
The best vintages of Taberna da Adélia from Winery Lagoalva are 0
Informations about the Winery Lagoalva
The Winery Lagoalva is one of of the world's great estates. It offers 49 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
