
Winery Meio Século50 Tinto
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the 50 Tinto from the Winery Meio Século
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 50 Tinto of Winery Meio Século in the region of Alentejano is a powerful.
Food and wine pairings with 50 Tinto
Pairings that work perfectly with 50 Tinto
Original food and wine pairings with 50 Tinto
The 50 Tinto of Winery Meio Século matches generally quite well with dishes of beef, lamb or veal such as recipes of blanquette of monkfish with small vegetables, doner kebab or alsatian wine pie.
Details and technical informations about Winery Meio Século's 50 Tinto.
Discover the grape variety: Joubertin
Joubertin noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Joubertin noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of 50 Tinto from Winery Meio Século are 0
Informations about the Winery Meio Século
The Winery Meio Século is one of of the world's great estates. It offers 13 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Venaison (taste of)
Wine aromas reminiscent of game (fur, leather, hare's belly).














