Winery TerreiroQvinho Tinto
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 Qvinho Tinto from the Winery Terreiro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Qvinho Tinto of Winery Terreiro in the region of Lisboa is a powerful.
Food and wine pairings with Qvinho Tinto
Pairings that work perfectly with Qvinho Tinto
Original food and wine pairings with Qvinho Tinto
The Qvinho Tinto of Winery Terreiro matches generally quite well with dishes of beef, pasta or veal such as recipes of cornish pasties, spaghetti all 'amatriciana or roast veal with black olives.
Details and technical informations about Winery Terreiro's Qvinho Tinto.
Discover the grape variety: Verdeca
An ancient indigenous grape variety known mainly in southern, eastern and central Italy. It can be found in Austria, Switzerland, Greece, the United States, Brazil, etc. and is virtually unknown in France. Note that it is sometimes confused with Verdea.
Last vintages of this wine
The best vintages of Qvinho Tinto from Winery Terreiro are 0
Informations about the Winery Terreiro
The Winery Terreiro is one of of the world's great estates. It offers 25 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.
