Winery RoquevaleConvento da Serra Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Convento da Serra Branco from the Winery Roquevale
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Convento da Serra Branco of Winery Roquevale in the region of Alentejano is a .
Food and wine pairings with Convento da Serra Branco
Pairings that work perfectly with Convento da Serra Branco
Original food and wine pairings with Convento da Serra Branco
The Convento da Serra Branco of Winery Roquevale matches generally quite well with dishes of pasta, pork or shellfish such as recipes of macaroni and angel hair gratin, butternut and goat cheese gratin or festive sea pot.
Details and technical informations about Winery Roquevale's Convento da Serra Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Convento da Serra Branco from Winery Roquevale are 2013, 2016, 2015, 2014 and 0.
Informations about the Winery Roquevale
The Winery Roquevale is one of of the world's greatest estates. It offers 47 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
