Winery Quinta da Plansel Plansel Selecta Trincadeira
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 Plansel Selecta Trincadeira from the Winery Quinta da Plansel
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Plansel Selecta Trincadeira of Winery Quinta da Plansel in the region of Alentejano is a powerful with a nice freshness.
Food and wine pairings with Plansel Selecta Trincadeira
Pairings that work perfectly with Plansel Selecta Trincadeira
Original food and wine pairings with Plansel Selecta Trincadeira
The Plansel Selecta Trincadeira of Winery Quinta da Plansel matches generally quite well with dishes of beef, lamb or veal such as recipes of chicken, beef and lamb couscous (morocco), tajine of beef balls and merguez or paupiettes à la mérignicaise.
Details and technical informations about Winery Quinta da Plansel's Plansel Selecta Trincadeira.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Informations about the Winery Quinta da Plansel
The Winery Quinta da Plansel is one of of the world's great estates. It offers 51 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Portugal/alentejano/alenTejo">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 (Grape/tempranillo">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.
News related to this wine
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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.
