Winery Lima MayerReserva
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserva from the Winery Lima Mayer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Lima Mayer in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Reserva of Winery Lima Mayer in the region of Alentejano often reveals types of flavors of oak.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Lima Mayer matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables and madeira sauce, chaouia lamb or stuffed red mullet ballotines.
Details and technical informations about Winery Lima Mayer's Reserva.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Reserva from Winery Lima Mayer are 2015, 0, 2007
Informations about the Winery Lima Mayer
The Winery Lima Mayer is one of of the world's greatest estates. It offers 9 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
