The Winery Quinta do Crasto of Douro of Duriense
The Winery Quinta do Crasto is one of the largest wineries in the world. It offers 29 wines for sale in of Douro to come and discover on site or to buy online.
Looking for the best Winery Quinta do Crasto wines in Douro among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Quinta do Crasto wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Quinta do Crasto wines with technical and enological descriptions.
How Winery Quinta do Crasto wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of family potluck, spaghetti with salmon or couscous without couscous maker.
On the nose the red wine of Winery Quinta do Crasto. often reveals types of flavors of cherry, honey or menthol and sometimes also flavors of black plum, tobacco leaf or citrus fruit. In the mouth the red wine of Winery Quinta do Crasto. is a powerful with a nice balance between acidity and tannins.
The wine region of Douro is located in the region of Duriense of Portugal. We currently count 1110 estates and châteaux in the of Douro, producing 4307 different wines in conventional, organic and biodynamic agriculture. The wines of Douro go well with generally quite well with dishes .
How Winery Quinta do Crasto wines pair with each other generally quite well with dishes of beef or mature and hard cheese such as recipes of feijoada ( portuguese cassoulet ) or asparagus with ham au gratin.
On the nose the natural sweet wine of Winery Quinta do Crasto. often reveals types of flavors of cherry, prune or jam and sometimes also flavors of leather, dark chocolate or pepper.
The black Tempranillo is a grape variety native to Spain. 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 grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
How Winery Quinta do Crasto wines pair with each other generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels with marinara, koka (spanish pie) or seafood stew.
On the nose the white wine of Winery Quinta do Crasto. often reveals types of flavors of pineapple, asparagus or vanilla and sometimes also flavors of apricot, pear or white peach. In the mouth the white wine of Winery Quinta do Crasto. is a powerful with a nice freshness.
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
How Winery Quinta do Crasto wines pair with each other generally quite well with dishes of beef or mature and hard cheese such as recipes of roast beef with caramelized onion or farfalle à la montagnarde.
On the nose the pink wine of Winery Quinta do Crasto. often reveals types of flavors of tree fruit, red fruit.
The white Verdelho is a grape variety that originated in Portugal. 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 grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
Planning a wine route in the of Douro? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Quinta do Crasto.
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Australia’s Giant Steps said that Melanie Chester joined the winery as head of winemaking and viticulture on 25 November. It marks a new chapter for one of the leading wineries in Yarra Valley, Victoria. Steve Flamsteed, who joined Giant Steps as chief winemaker in 2003, will step back from the cellar – although he is expected to continue working closely with the team. Working alongside winery founder Phil Sexton, Flamsteed has played a major role in developing Giant Steps’ reputation for excell ...
Albino Jorge Sousa, owner of Port estate Quinta da Boeira, said his proposal for a new classification called ‘Full Body-Young Harvest’ Ports would inject cashflow earlier for Port producers. Jorge Sousa urged the Port sector to ‘wake up’ to meet what he said was growing demand for younger Ports from wine buyers and importers over the past two years. His proposal comes amid wider efforts to help reinvigorate the Port category. This year, Portugal’s Port and Douro Wine Institute, the I ...
The creation of an Instituto da Vinha e do Vinho dos Açores (IVVA), with headquarters in the island of Pico, follows the remarkable qualitative growth that the Archipelago of the Azores’ wine industry has been experiencing over the past decade. ‘People are excited about growing fruit and making wine here. There are about 300 growers producing their own fruit and a lot of small “garage” producers are starting. Some of them have worked and trained with us and are now making very interesting wines, ...
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.