Winery NiepoortADN Loureiro Dócil
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the ADN Loureiro Dócil from the Winery Niepoort
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the ADN Loureiro Dócil of Winery Niepoort in the region of Minho is a with a nice freshness.
Food and wine pairings with ADN Loureiro Dócil
Pairings that work perfectly with ADN Loureiro Dócil
Original food and wine pairings with ADN Loureiro Dócil
The ADN Loureiro Dócil of Winery Niepoort matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of sautéed squid with parsley, light tuna-tomato quiche (without cream) or radicchio and pancetta rolls.
Details and technical informations about Winery Niepoort's ADN Loureiro Dócil.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Informations about the Winery Niepoort
The Winery Niepoort is one of wineries to follow in Vinho Verde.. It offers 257 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
