Winery Quinta da RoncaDuarte Durão Reserva
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Duarte Durão Reserva from the Winery Quinta da Ronca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Duarte Durão Reserva of Winery Quinta da Ronca in the region of Tejo is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Duarte Durão Reserva
Pairings that work perfectly with Duarte Durão Reserva
Original food and wine pairings with Duarte Durão Reserva
The Duarte Durão Reserva of Winery Quinta da Ronca matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, spaghetti carbonara or tanjia.
Details and technical informations about Winery Quinta da Ronca's Duarte Durão Reserva.
Discover the grape variety: Sabalkanskoï
It is believed to be native to the Black Sea coast or the Azov Sea in the Balkans. It can be found in the United States, Australia, North Africa, Egypt, Turkey, Italy, etc. It is virtually unknown in France, perhaps because it matures too late and with difficulty.
Last vintages of this wine
The best vintages of Duarte Durão Reserva from Winery Quinta da Ronca are 0, 2017
Informations about the Winery Quinta da Ronca
The Winery Quinta da Ronca is one of of the world's greatest estates. It offers 3 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
