Winery Pecadinhos do AbadeReserva Vinho Verde Loureiro
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 Reserva Vinho Verde Loureiro from the Winery Pecadinhos do Abade
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Vinho Verde Loureiro of Winery Pecadinhos do Abade in the region of Minho is a with a nice freshness.
Food and wine pairings with Reserva Vinho Verde Loureiro
Pairings that work perfectly with Reserva Vinho Verde Loureiro
Original food and wine pairings with Reserva Vinho Verde Loureiro
The Reserva Vinho Verde Loureiro of Winery Pecadinhos do Abade matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of rougaille tomatoes (madagascar), zucchini quiche or tuna samoussa.
Details and technical informations about Winery Pecadinhos do Abade's Reserva Vinho Verde Loureiro.
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.
Last vintages of this wine
The best vintages of Reserva Vinho Verde Loureiro from Winery Pecadinhos do Abade are 2013
Informations about the Winery Pecadinhos do Abade
The Winery Pecadinhos do Abade is one of of the world's greatest estates. It offers 3 wines for sale in the of Minho to come and discover on site or to buy online.
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.
News related to this wine
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.