Winery Paulo LaureanoVale da Torre Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Vale da Torre Branco from the Winery Paulo Laureano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vale da Torre Branco of Winery Paulo Laureano in the region of Alentejano is a .
Food and wine pairings with Vale da Torre Branco
Pairings that work perfectly with Vale da Torre Branco
Original food and wine pairings with Vale da Torre Branco
The Vale da Torre Branco of Winery Paulo Laureano matches generally quite well with dishes of pasta, pork or shellfish such as recipes of special' tagliatelle carbonara, fricadella or quenelles in nantua sauce.
Details and technical informations about Winery Paulo Laureano's Vale da Torre Branco.
Discover the grape variety: Dawn seedless
Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).
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.
News related to this wine
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The Morey Saint Denis appellation investigated through its geology and geography
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The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
