Winery Quinta da Pigarça100 Marias Branco
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 100 Marias Branco from the Winery Quinta da Pigarça
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 100 Marias Branco of Winery Quinta da Pigarça in the region of Alentejano is a .
Food and wine pairings with 100 Marias Branco
Pairings that work perfectly with 100 Marias Branco
Original food and wine pairings with 100 Marias Branco
The 100 Marias Branco of Winery Quinta da Pigarça matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pastasciutta (corsica), lentils and morteau sausages or mussels with white wine and tomato.
Details and technical informations about Winery Quinta da Pigarça's 100 Marias Branco.
Discover the grape variety: Humagne blanche
A very old grape variety grown in Switzerland (canton of Valais) and in southwestern France under the name Miousat (Louis Bordenave-2007). It is not related to humagne rouge. According to published genetic analyses, it is related to the colombaud and the chichaud.
Informations about the Winery Quinta da Pigarça
The Winery Quinta da Pigarça is one of of the world's greatest estates. It offers 8 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.
News related to this wine
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The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
