Winery Quinta de Sant'AnaFernão Pires
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 Fernão Pires from the Winery Quinta de Sant'Ana
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fernão Pires of Winery Quinta de Sant'Ana in the region of Lisboa is a .
Food and wine pairings with Fernão Pires
Pairings that work perfectly with Fernão Pires
Original food and wine pairings with Fernão Pires
The Fernão Pires of Winery Quinta de Sant'Ana matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta bolognese, pork stew with bacon and cream or waterzooï of the sea.
Details and technical informations about Winery Quinta de Sant'Ana's Fernão Pires.
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 Fernão Pires from Winery Quinta de Sant'Ana are 2012, 0
Informations about the Winery Quinta de Sant'Ana
The Winery Quinta de Sant'Ana is one of of the world's great estates. It offers 22 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
