Winery MouchãoTinto
Red wine
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 veal.
The Tinto of the Winery Mouchão is in the top 60 of wines of Alentejano.
Taste structure of the Tinto from the Winery Mouchão
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Mouchão in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Tinto of Winery Mouchão in the region of Alentejano often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Mouchão matches generally quite well with dishes of beef, veal or poultry such as recipes of braised beef with carrots, veal chop with rosemary or cannelloni of meat.
Details and technical informations about Winery Mouchão's Tinto.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Tinto from Winery Mouchão are 1992, 1995, 1990, 1984 and 2003.
Informations about the Winery Mouchão
The Winery Mouchão is one of of the world's greatest 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
