Winery Quinta do FrancesEncostas de Odelouca Branco
White wine
This wine is a blend of 2 varietals which are the Verdelho and the Viognier.
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Encostas de Odelouca Branco from the Winery Quinta do Frances
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Encostas de Odelouca Branco of Winery Quinta do Frances in the region of Algarve is a .
Food and wine pairings with Encostas de Odelouca Branco
Pairings that work perfectly with Encostas de Odelouca Branco
Original food and wine pairings with Encostas de Odelouca Branco
The Encostas de Odelouca Branco of Winery Quinta do Frances matches generally quite well with dishes of pasta, pork or shellfish such as recipes of capellini with prosciutto, quick brioche sausage or cuttlefish armorican style (morgate).
Discover the grape variety: Verdelho
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.
Last vintages of this wine
The best vintages of Encostas de Odelouca Branco from Winery Quinta do Frances are 0, 2008
Informations about the Winery Quinta do Frances
The Winery Quinta do Frances is one of of the world's greatest estates. It offers 10 wines for sale in the of Algarve to come and discover on site or to buy online.
The wine region of Algarve
Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
