Winery MerinoTinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Merino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Merino in the region of Alentejano is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Tinto of Winery Merino in the region of Alentejano often reveals types of flavors of spices, red fruit or black fruit.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Merino matches generally quite well with dishes of beef, pasta or veal such as recipes of harira de mamie (moroccan soup), tagliatelle with shrimps or roast veal orloff with mushrooms.
Details and technical informations about Winery Merino's Tinto.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Tinto from Winery Merino are 2016, 2011, 2018, 2017 and 2015.
Informations about the Winery Merino
The Winery Merino is one of of the world's greatest estates. It offers 7 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
