Winery PallhuberTinta Roriz - Touriga Nacional
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Tinta Roriz - Touriga Nacional
Pairings that work perfectly with Tinta Roriz - Touriga Nacional
Original food and wine pairings with Tinta Roriz - Touriga Nacional
The Tinta Roriz - Touriga Nacional of Winery Pallhuber matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef with panang curry (red curry) or celery, apple and comté salad for kids.
Details and technical informations about Winery Pallhuber's Tinta Roriz - Touriga Nacional.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Tinta Roriz - Touriga Nacional from Winery Pallhuber are 2015
Informations about the Winery Pallhuber
The Winery Pallhuber is one of of the world's great estates. It offers 189 wines for sale in the of Vinho de Portugal to come and discover on site or to buy online.
The wine region of Vinho de Portugal
Portugal has undergone something of a wine revolution over the past two decades, modernizing its winemaking technologies, styles and attitudes. This archetypal Old World country has Long been famous for its fortified wines (Port and Madeira) and its light, tangy Vinho Verde. But it is now attracting much attention for its New wave of Rich, ripe table wines, especially the reds of the Douro Valley. Portugal's place in the wine world is arguably more about its cork production than its wine, but that largely depends on which period of history you choose.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
