Winery Luis PatoParcela Cândido Vinha Formal
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Parcela Cândido Vinha Formal from the Winery Luis Pato
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Parcela Cândido Vinha Formal of Winery Luis Pato in the region of Beiras is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Parcela Cândido Vinha Formal of Winery Luis Pato in the region of Beiras often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Parcela Cândido Vinha Formal
Pairings that work perfectly with Parcela Cândido Vinha Formal
Original food and wine pairings with Parcela Cândido Vinha Formal
The Parcela Cândido Vinha Formal of Winery Luis Pato matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with cream, caricoles as in brussels (translation: sea snails or whelks) or fish curry à la reunion.
Details and technical informations about Winery Luis Pato's Parcela Cândido Vinha Formal.
Discover the grape variety: Malvoisie de Lipari
A very old vine, said to have originated in Greece. It is found in Spain, including the Canary Islands, in Portugal, including Madeira, in Croatia, etc., and is virtually unknown in France. It should be noted that many varieties have the synonym "malvasia" and therefore confusion between them is always possible, such as vermentino or tourbat with the Malvasia of Lipari, whose grapes are however quite different. - Synonyms: malvasia fina, malvasia de Sitges, malvasia grossa, malvasio dubrovcka, greco di Gerace (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Parcela Cândido Vinha Formal from Winery Luis Pato are 2017, 2015, 0
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 Bairrada to come and discover on site or to buy online.
The wine region of Bairrada
The wine region of Bairrada is located in the region of Beiras of Portugal. Wineries and vineyards like the Domaine Colinas de São Lourenço or the Domaine Cantanhede produce mainly wines red, sparkling and white. The most planted grape varieties in the region of Bairrada are Baga, Touriga nacional and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Bairrada often reveals types of flavors of non oak, honeysuckle or ripe strawberries and sometimes also flavors of white pepper, oil or gooseberry.
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: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
