Winery Quinta do CardoTinta Roriz
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
The Tinta Roriz of the Winery Quinta do Cardo is in the top 10 of wines of Beira Interior.
Taste structure of the Tinta Roriz from the Winery Quinta do Cardo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinta Roriz of Winery Quinta do Cardo in the region of Beiras is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Tinta Roriz of Winery Quinta do Cardo in the region of Beiras often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Tinta Roriz
Pairings that work perfectly with Tinta Roriz
Original food and wine pairings with Tinta Roriz
The Tinta Roriz of Winery Quinta do Cardo matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of shepherd's pie (quebec!), lamb curry or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery Quinta do Cardo's Tinta Roriz.
Discover the grape variety: Raffiat de Moncade
Raffiat de Moncade is a white Pyrenean grape variety. A descendant of the white gouais, it should not be confused with the arruffiac. This grape variety has truncated cone-shaped bunches of grapes, which are stalked and winged. The raffiat de Moncade was used by the ampelographer Marcel Durquety to obtain new varieties such as perdea, arroba and arriloba. Still called rousselet, the raffiat de Moncade is associated with an early budding in the year and a late maturity of the second period. It has a semi-spreading habit. This variety is quite productive and resists grey rot and powdery mildew quite well. Raffiat de Moncade is used in the vinification of certain wines from Tursan and Béarn. It is used to produce a neutral, fine, high alcohol and warm wine. It is often combined with petit manseng and gros manseng, which give the wines a high acidity.
Last vintages of this wine
The best vintages of Tinta Roriz from Winery Quinta do Cardo are 2014, 2015, 2016, 0 and 2017.
Informations about the Winery Quinta do Cardo
The Winery Quinta do Cardo is one of of the world's greatest estates. It offers 24 wines for sale in the of Beira Interior to come and discover on site or to buy online.
The wine region of Beira Interior
The wine region of Beira Interior is located in the region of Beiras of Portugal. Wineries and vineyards like the Domaine Beyra or the Domaine Beyra produce mainly wines red, white and pink. The most planted grape varieties in the region of Beira Interior are Touriga nacional, Touriga franca and Fernao Pires, they are then used in wines in blends or as a single variety. On the nose of Beira Interior often reveals types of flavors of cherry, stone or pineapple and sometimes also flavors of grapefruit, citrus or apples.
The wine region of Beiras
Beiras (Beira) is a traditional administrative region in the northern half of Portugal. It is also the name of the IGP, or Indicacoes Geograficas Protegidas, wine classification (formerly known as Vinho Regional) which covers the region as a whole. A wide range of wines are made in Beiras – red wines from the region are typically Rich, deeply colored wines made from Baga, Castelão, Rufete (Tinto Pinheira), Merlot, Cabernet Sauvignon, Syrah and Touriga Nacional, and are sometimes fortified to emulate their more famous Oporto cousins. Whites are most often based on Fernão Pires and Bical, the latter being a small-berried variety with the affectionate nickname Borrado das Moscaos ('fly droppings').
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
