Winery Terras de PegõesTinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Terras de Pegões
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Terras de Pegões in the region of Península de Setúbal is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Terras de Pegões matches generally quite well with dishes of beef, pasta or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., pasta gratin with courgettes and ham or veal escalope (piccata milanese).
Details and technical informations about Winery Terras de Pegões's Tinto.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Last vintages of this wine
The best vintages of Tinto from Winery Terras de Pegões are 2014, 0
Informations about the Winery Terras de Pegões
The Winery Terras de Pegões is one of of the world's greatest estates. It offers 3 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Bordeaux futures
Bordeaux wines are expected 2 to 3 years before bottling. In the spring following the harvest, the wines are offered by the châteaux to the Bordeaux wine merchants via the brokers.
