Winery Herdade das MourasCapitao Rayeo Tinto
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.
Taste structure of the Capitao Rayeo Tinto from the Winery Herdade das Mouras
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capitao Rayeo Tinto of Winery Herdade das Mouras in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Capitao Rayeo Tinto
Pairings that work perfectly with Capitao Rayeo Tinto
Original food and wine pairings with Capitao Rayeo Tinto
The Capitao Rayeo Tinto of Winery Herdade das Mouras matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with onions chinese style, risotto of coquillettes with chorizo or veal tagine with carrots.
Details and technical informations about Winery Herdade das Mouras's Capitao Rayeo Tinto.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Capitao Rayeo Tinto from Winery Herdade das Mouras are 2015, 2011, 2014, 2009 and 0.
Informations about the Winery Herdade das Mouras
The Winery Herdade das Mouras is one of of the world's great estates. It offers 62 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
