Winery Luis PatoBTT
Red wine
This wine is a blend of 2 varietals which are the Baga and the Touriga nacional.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the BTT from the Winery Luis Pato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the BTT of Winery Luis Pato in the region of Beiras is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with BTT
Pairings that work perfectly with BTT
Original food and wine pairings with BTT
The BTT of Winery Luis Pato matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of veal shank with mushrooms, leg of lamb with baked potatoes or duck aiguillettes with apples.
Details and technical informations about Winery Luis Pato's BTT.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of BTT from Winery Luis Pato are 2009, 0, 2010
Informations about the Winery Luis Pato
The Winery Luis Pato is one of of the world's great estates. It offers 70 wines for sale in the of Beiras to come and discover on site or to buy online.
The wine region of Beiras
Beiras (Beira) is a traditional administrative region in the northern half of Portugal. It is also the name of the IGP, or Indicacoes Geograficas Protegidas, wine classification (formerly known as Vinho Regional) which covers the region as a whole. A wide range of wines are made in Beiras – red wines from the region are typically Rich, deeply colored wines made from Baga, Castelão, Rufete (Tinto Pinheira), Merlot, Cabernet Sauvignon, Syrah and Touriga Nacional, and are sometimes fortified to emulate their more famous Oporto cousins. Whites are most often based on Fernão Pires and Bical, the latter being a small-berried variety with the affectionate nickname Borrado das Moscaos ('fly droppings').
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
