Winery Quinta da Pedra AltaQPA Vinho Verde Loureiro
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 QPA Vinho Verde Loureiro from the Winery Quinta da Pedra Alta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the QPA Vinho Verde Loureiro of Winery Quinta da Pedra Alta in the region of Minho is a with a nice freshness.
Food and wine pairings with QPA Vinho Verde Loureiro
Pairings that work perfectly with QPA Vinho Verde Loureiro
Original food and wine pairings with QPA Vinho Verde Loureiro
The QPA Vinho Verde Loureiro of Winery Quinta da Pedra Alta matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of my chef's pot, summer tuna quiche or chicken skewers with curry and lemon.
Details and technical informations about Winery Quinta da Pedra Alta's QPA 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 QPA Vinho Verde Loureiro from Winery Quinta da Pedra Alta are 0, 2013
Informations about the Winery Quinta da Pedra Alta
The Winery Quinta da Pedra Alta is one of of the world's great estates. It offers 42 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.
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.
