Winery Quinta do Conde2u Duas Uvas Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with 2u Duas Uvas Rosé
Pairings that work perfectly with 2u Duas Uvas Rosé
Original food and wine pairings with 2u Duas Uvas Rosé
The 2u Duas Uvas Rosé of Winery Quinta do Conde matches generally quite well with dishes of beef, lamb or spicy food such as recipes of hungarian goulash, lamb mouse confit in wine or pork colombo.
Details and technical informations about Winery Quinta do Conde's 2u Duas Uvas Rosé.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of 2u Duas Uvas Rosé from Winery Quinta do Conde are 2016, 0, 2017
Informations about the Winery Quinta do Conde
The Winery Quinta do Conde is one of of the world's great estates. It offers 39 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: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
