Winery Quinta da AlornaOmbu
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Ombu from the Winery Quinta da Alorna
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ombu of Winery Quinta da Alorna in the region of Tejo is a .
Food and wine pairings with Ombu
Pairings that work perfectly with Ombu
Original food and wine pairings with Ombu
The Ombu of Winery Quinta da Alorna matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with homemade pesto, pumpkin and bacon pie or thai shrimp sauce.
Details and technical informations about Winery Quinta da Alorna's Ombu.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Ombu from Winery Quinta da Alorna are 2017, 0
Informations about the Winery Quinta da Alorna
The Winery Quinta da Alorna is one of of the world's great estates. It offers 64 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
