Winery Paulo LaureanoChef's Collection Monica Rangel Alentejano Tinto
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 Chef's Collection Monica Rangel Alentejano Tinto from the Winery Paulo Laureano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chef's Collection Monica Rangel Alentejano Tinto of Winery Paulo Laureano in the region of Alentejano is a powerful.
Food and wine pairings with Chef's Collection Monica Rangel Alentejano Tinto
Pairings that work perfectly with Chef's Collection Monica Rangel Alentejano Tinto
Original food and wine pairings with Chef's Collection Monica Rangel Alentejano Tinto
The Chef's Collection Monica Rangel Alentejano Tinto of Winery Paulo Laureano matches generally quite well with dishes of beef, lamb or veal such as recipes of cornish pasties, lamb stew or pork shank stew.
Details and technical informations about Winery Paulo Laureano's Chef's Collection Monica Rangel Alentejano Tinto.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Last vintages of this wine
The best vintages of Chef's Collection Monica Rangel Alentejano Tinto from Winery Paulo Laureano are 2013, 0, 2010
Informations about the Winery Paulo Laureano
The Winery Paulo Laureano is one of of the world's great estates. It offers 96 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
