Winery MagriçoTejo Tinto
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 game (deer, venison).
Taste structure of the Tejo Tinto from the Winery Magriço
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tejo Tinto of Winery Magriço in the region of Tejo is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tejo Tinto
Pairings that work perfectly with Tejo Tinto
Original food and wine pairings with Tejo Tinto
The Tejo Tinto of Winery Magriço matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of lomo saltado, lamb tagine with artichokes and dried tomatoes or duck fillets with honey.
Details and technical informations about Winery Magriço's Tejo Tinto.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Last vintages of this wine
The best vintages of Tejo Tinto from Winery Magriço are 2013, 2014, 0
Informations about the Winery Magriço
The Winery Magriço is one of of the world's greatest estates. It offers 3 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
