Winery Herdade das MourasHerdade das Patameiras Reserva
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Herdade das Patameiras Reserva from the Winery Herdade das Mouras
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Herdade das Patameiras Reserva of Winery Herdade das Mouras in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Herdade das Patameiras Reserva
Pairings that work perfectly with Herdade das Patameiras Reserva
Original food and wine pairings with Herdade das Patameiras Reserva
The Herdade das Patameiras Reserva of Winery Herdade das Mouras matches generally quite well with dishes of beef, lamb or veal such as recipes of southern beef meatballs, sweet and sour braised leg of lamb or capon stuffed with morels.
Details and technical informations about Winery Herdade das Mouras's Herdade das Patameiras Reserva.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Last vintages of this wine
The best vintages of Herdade das Patameiras Reserva from Winery Herdade das Mouras are 2018, 2017, 2016, 2014 and 2013.
Informations about the Winery Herdade das Mouras
The Winery Herdade das Mouras is one of of the world's greatest 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
