Winery Quinta S. João BatistaTinto
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 Tinto from the Winery Quinta S. João Batista
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Quinta S. João Batista in the region of Tejo is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Quinta S. João Batista matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish tail with white butter, pho soup or veal escalope with lemon sauce.
Details and technical informations about Winery Quinta S. João Batista's Tinto.
Discover the grape variety: Amandin
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Informations about the Winery Quinta S. João Batista
The Winery Quinta S. João Batista is one of of the world's great estates. It offers 16 wines for sale in the of Tomar to come and discover on site or to buy online.
The wine region of Tomar
The wine region of Tomar is located in the region of Ribatejo of Tejo of Portugal. Wineries and vineyards like the Domaine Quinta S. João Batista or the Domaine Quinta S. João Batista produce mainly wines red and white.
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.
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The word of the wine: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
