Winery Pêra GraveAlvarinho
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Alvarinho from the Winery Pêra Grave
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alvarinho of Winery Pêra Grave in the region of Alentejano is a powerful.
Food and wine pairings with Alvarinho
Pairings that work perfectly with Alvarinho
Original food and wine pairings with Alvarinho
The Alvarinho of Winery Pêra Grave matches generally quite well with dishes of pasta, pork or shellfish such as recipes of cannelloni of meat, creole chipolatas or wok of pointed cabbage with shrimps and lemongrass bo bun style.
Details and technical informations about Winery Pêra Grave's Alvarinho.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Pêra Grave
The Winery Pêra Grave is one of of the world's greatest estates. It offers 10 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
