Winery TerreiroTerreiro de Pias 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 Terreiro de Pias Tinto from the Winery Terreiro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terreiro de Pias Tinto of Winery Terreiro in the region of Lisboa is a powerful.
Food and wine pairings with Terreiro de Pias Tinto
Pairings that work perfectly with Terreiro de Pias Tinto
Original food and wine pairings with Terreiro de Pias Tinto
The Terreiro de Pias Tinto of Winery Terreiro matches generally quite well with dishes of beef, pasta or veal such as recipes of lomo saltado, tagliatelle with carbonara or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Terreiro's Terreiro de Pias Tinto.
Discover the grape variety: Troyen
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet Champenois profile. Nearly extinct, preserved in varietal collections for its heritage value, it belongs to the ancient grape varieties of Champagne and the Aube studied for their genetic and historical interest. A rare French white grape variety once cultivated in Champagne and the Aube.
Last vintages of this wine
The best vintages of Terreiro de Pias 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
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
