The Winery Quinta dos Corvos is one of the world's great estates. It offers 11 wines for sale in of Porto to come and discover on site or to buy online.
Looking for the best Winery Quinta dos Corvos wines in Porto among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Quinta dos Corvos 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 dos Corvos wines with technical and enological descriptions.
How Winery Quinta dos Corvos wines pair with each other generally quite well with dishes of beef, sweet desserts or blue cheese such as recipes of barbecue burger, traditional pastry flan or omelette with roquefort cheese.
On the nose the natural sweet wine of Winery Quinta dos Corvos. often reveals types of flavors of non oak, oak or microbio and sometimes also flavors of spices, dried fruit or earth. In the mouth the natural sweet wine of Winery Quinta dos Corvos. is a powerful mainly marked by the residual sugar.
The wine region of Porto is located in the region of Duriense of Portugal. We currently count 312 estates and châteaux in the of Porto, producing 2132 different wines in conventional, organic and biodynamic agriculture. The wines of Porto go well with generally quite well with dishes .
How Winery Quinta dos Corvos wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of lamb, pho soup or lamb tagine with apricots.
In the mouth the red wine of Winery Quinta dos Corvos. is a powerful with a nice balance between acidity and tannins.
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Planning a wine route in the of Porto? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Quinta dos Corvos.
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
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, ...
The focus of the symposium, unsurprisingly, was on the challenges posed by climate change. As if to illustrate the immediacy of the threat, the symposium took place during a heatwave, with temperatures of over 40°C in Bordeaux and extreme weather events recorded across the coountry: parts of southwest France saw violent storms and winds of 112kph on the evening of 20 June, while vineyards across the Médoc and St-Emilion were damaged by hailstones ‘the size of golfballs’. As Olivier Bernard of D ...
In 2007, Frenchman Frédéric Albert founded the Compagnie de Transport Maritime à la Voile (CTMV) with the goal of decarbonising the wine industry. The firm managed to sail its 50m-vessel four times from France to Ireland, England and Canada, before going into liquidation as a consequence of the 2008 economic crisis. Despite the failure, Albert’s pioneering project was a sign for things to come. In 2013, Le Havre-based TransOceanic Wind Transport (TOWT) followed in CTMV’s footsteps sailing some 3 ...
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
