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 oxtail with seed sauce, lamb tagine with honey and onions or veal cutlets au gratin.
Details and technical informations about Winery Pêra Grave's P.M Red.
Discover the grape variety: Dattier de Beyrouth
Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.
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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
