Winery Pingo Doce21 Barricas Tinto Reserva
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 21 Barricas Tinto Reserva from the Winery Pingo Doce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 21 Barricas Tinto Reserva of Winery Pingo Doce in the region of Alentejano is a powerful.
Food and wine pairings with 21 Barricas Tinto Reserva
Pairings that work perfectly with 21 Barricas Tinto Reserva
Original food and wine pairings with 21 Barricas Tinto Reserva
The 21 Barricas Tinto Reserva of Winery Pingo Doce matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti squash bolognese style, uzbek pilaf or veal tagine with peas.
Details and technical informations about Winery Pingo Doce's 21 Barricas Tinto Reserva.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
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 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
