Winery SericaiaTapada do Coronel 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 Tapada do Coronel Branco from the Winery Sericaia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tapada do Coronel Branco of Winery Sericaia in the region of Alentejano is a .
Food and wine pairings with Tapada do Coronel Branco
Pairings that work perfectly with Tapada do Coronel Branco
Original food and wine pairings with Tapada do Coronel Branco
The Tapada do Coronel Branco of Winery Sericaia matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti cacio e pepe, pasta carbonara or mussels carbonara.
Details and technical informations about Winery Sericaia's Tapada do Coronel Branco.
Discover the grape variety: Humagne blanche
A very old grape variety grown in Switzerland (canton of Valais) and in southwestern France under the name Miousat (Louis Bordenave-2007). It is not related to humagne rouge. According to published genetic analyses, it is related to the colombaud and the chichaud.
Last vintages of this wine
The best vintages of Tapada do Coronel Branco from Winery Sericaia are 2015, 0
Informations about the Winery Sericaia
The Winery Sericaia is one of of the world's greatest estates. It offers 4 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: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
