Winery Tiago Cabaço.com Tinto
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Touriga nacional.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the .com Tinto from the Winery Tiago Cabaço
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the .com Tinto of Winery Tiago Cabaço in the region of Alentejano is a powerful.
Food and wine pairings with .com Tinto
Pairings that work perfectly with .com Tinto
Original food and wine pairings with .com Tinto
The .com Tinto of Winery Tiago Cabaço matches generally quite well with dishes of beef, pasta or veal such as recipes of authentic bolognese sauce (ragù di carne), tagliatelle with foie gras or veal paupiettes with forestry sauce.
Details and technical informations about Winery Tiago Cabaço's .com Tinto.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of .com Tinto from Winery Tiago Cabaço are 2011, 2010, 0, 2012 and 2013.
Informations about the Winery Tiago Cabaço
The Winery Tiago Cabaço is one of of the world's great estates. It offers 41 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
