Winery CalamaresLisboa Tinto
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 Lisboa Tinto from the Winery Calamares
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lisboa Tinto of Winery Calamares in the region of Lisboa is a powerful.
Food and wine pairings with Lisboa Tinto
Pairings that work perfectly with Lisboa Tinto
Original food and wine pairings with Lisboa Tinto
The Lisboa Tinto of Winery Calamares matches generally quite well with dishes of beef, pasta or veal such as recipes of lamb skewers, fish with tamarind or simple and fragrant roast veal.
Details and technical informations about Winery Calamares's Lisboa Tinto.
Discover the grape variety: Gibert
Light, simple fruity reds with a lightly coloured clear ruby robe, soft tannins, airy palate and moderate acidity; unassuming aromas of red fruits. Discreet, rustic style. Nearly extinct, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the South-West. Rare French black grape, formerly cultivated in the South-West.
Last vintages of this wine
The best vintages of Lisboa Tinto from Winery Calamares are 2009, 2008, 2007, 0 and 2012.
Informations about the Winery Calamares
The Winery Calamares is one of of the world's greatest estates. It offers 5 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
