Winery Santo Isidro de PegõesDadu Medium-Dry 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 Dadu Medium-Dry Branco from the Winery Santo Isidro de Pegões
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dadu Medium-Dry Branco of Winery Santo Isidro de Pegões in the region of Península de Setúbal is a .
Food and wine pairings with Dadu Medium-Dry Branco
Pairings that work perfectly with Dadu Medium-Dry Branco
Original food and wine pairings with Dadu Medium-Dry Branco
The Dadu Medium-Dry Branco of Winery Santo Isidro de Pegões matches generally quite well with dishes of pasta, pork or shellfish such as recipes of fettuccine with cream and cheese, gloom and doom or linguine with squid ink and cockles.
Details and technical informations about Winery Santo Isidro de Pegões's Dadu Medium-Dry Branco.
Discover the grape variety: Fantasy seedless
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
Last vintages of this wine
The best vintages of Dadu Medium-Dry Branco from Winery Santo Isidro de Pegões are 0
Informations about the Winery Santo Isidro de Pegões
The Winery Santo Isidro de Pegões is one of of the world's great estates. It offers 30 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
