Winery Quinta do CarneiroPactus Pinot Grigio Rosé
Pink wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Pactus Pinot Grigio Rosé
Pairings that work perfectly with Pactus Pinot Grigio Rosé
Original food and wine pairings with Pactus Pinot Grigio Rosé
The Pactus Pinot Grigio Rosé of Winery Quinta do Carneiro matches generally quite well with dishes of veal, shellfish or poultry such as recipes of tête de veau sauce moi, bouillabaisse like in marseille or cream chicken with mushrooms.
Details and technical informations about Winery Quinta do Carneiro's Pactus Pinot Grigio Rosé.
Discover the grape variety: Gamaret
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Informations about the Winery Quinta do Carneiro
The Winery Quinta do Carneiro is one of of the world's great estates. It offers 20 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
