Winery Quinta do GradilAlicante Bouschet
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Alicante Bouschet from the Winery Quinta do Gradil
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alicante Bouschet of Winery Quinta do Gradil in the region of Lisboa is a powerful.
Food and wine pairings with Alicante Bouschet
Pairings that work perfectly with Alicante Bouschet
Original food and wine pairings with Alicante Bouschet
The Alicante Bouschet of Winery Quinta do Gradil matches generally quite well with dishes of beef, pasta or veal such as recipes of bernard's potée, pad thai or flank steak with shallots in red wine sauce.
Details and technical informations about Winery Quinta do Gradil's Alicante Bouschet.
Discover the grape variety: Ner d'Ala
Light, fruity reds with a clear ruby colour, soft tannins and an airy palate with fresh acidity, showing aromas of cherry, red fruits (redcurrant) and alpine herb notes. Discreet heritage profile at altitude. Preserved on a few confidential parcels, it reflects the ampelographic richness of northern Piedmont. Rare native black variety from Canavese and the Ala valley.
Last vintages of this wine
The best vintages of Alicante Bouschet from Winery Quinta do Gradil are 0
Informations about the Winery Quinta do Gradil
The Winery Quinta do Gradil is one of of the world's great estates. It offers 38 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
