Winery JP AzeitãoSeleção Do Enólogo Rosado
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Seleção Do Enólogo Rosado
Pairings that work perfectly with Seleção Do Enólogo Rosado
Original food and wine pairings with Seleção Do Enólogo Rosado
The Seleção Do Enólogo Rosado of Winery JP Azeitão matches generally quite well with dishes of beef, lamb or spicy food such as recipes of navarin of the sea da gigi, tanjia (lamb shoulder confit) or express chicken skewers with spices.
Details and technical informations about Winery JP Azeitão's Seleção Do Enólogo Rosado.
Discover the grape variety: Feteasca neagra
A very old variety native to Romania, found much more in Romanian Moldavia and Wallachia, almost unknown in France, but registered in the Official Catalogue of Wine Grape Varieties, list A2. According to Viala and Vermorel, it is the black form of feteasca alba. It should not be confused with feteasca regala.
Last vintages of this wine
The best vintages of Seleção Do Enólogo Rosado from Winery JP Azeitão are 2019, 2018, 2016, 0 and 2017.
Informations about the Winery JP Azeitão
The Winery JP Azeitão is one of of the world's greatest estates. It offers 10 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
