Winery Pingo DoceFernão Pires
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 Fernão Pires from the Winery Pingo Doce
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fernão Pires of Winery Pingo Doce in the region of Tejo is a powerful.
Food and wine pairings with Fernão Pires
Pairings that work perfectly with Fernão Pires
Original food and wine pairings with Fernão Pires
The Fernão Pires of Winery Pingo Doce matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with walnuts and treviso red salad, the secrets of croque-monsieur or shrimp in hot sauce from cathylou.
Details and technical informations about Winery Pingo Doce's Fernão Pires.
Discover the grape variety: Fernao Pires
Aromatic and lively whites with a tender palate and fresh acidity, on intense aromas of white flowers (orange blossom, acacia), citrus, white peach, muscat and spiced notes. Made as dry whites, popular off-dry styles and in sparkling wines from Bairrada. Also called Maria Gomes in Bairrada DOC. Widely grown in Ribatejo, Tejo DOC and Lisboa, one of Portugal's most planted white grapes. Native Portuguese variety.
Last vintages of this wine
The best vintages of Fernão Pires from Winery Pingo Doce are 2019, 2020, 0
Informations about the Winery Pingo Doce
The Winery Pingo Doce is one of of the world's great estates. It offers 99 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
