Winery Pêra GraveP.M Red
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the P.M Red from the Winery Pêra Grave
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the P.M Red of Winery Pêra Grave in the region of Alentejano is a powerful.
Food and wine pairings with P.M Red
Pairings that work perfectly with P.M Red
Original food and wine pairings with P.M Red
The P.M Red of Winery Pêra Grave matches generally quite well with dishes of beef, lamb or veal such as recipes of roast monkfish with bacon, lamb tagine with vegetables and preserved lemons or curried veal roulades.
Details and technical informations about Winery Pêra Grave's P.M Red.
Discover the grape variety: Semebat
Semebat noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Semebat noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of P.M Red from Winery Pêra Grave are 0
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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
