Winery Moura BastoReserva
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 Reserva from the Winery Moura Basto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Moura Basto in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Reserva of Winery Moura Basto in the region of Alentejano often reveals types of flavors of red fruit.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Moura Basto matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kafta bil saniyeh (lebanese dish), lamb shoulder confit or pheasant casserole with cabbage.
Details and technical informations about Winery Moura Basto's Reserva.
Discover the grape variety: Florental
Florental noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Florental noir is found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Reserva from Winery Moura Basto are 2011, 2012, 2010, 0 and 2015.
Informations about the Winery Moura Basto
The Winery Moura Basto is one of of the world's greatest estates. It offers 21 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: Olfaction
Perception of odours and aromas by the olfactory bulb. Retroolfaction is the same phenomenon inside the mouth via the retronasal route.
