Winery Tiago CabaçoHT Reserva
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the HT Reserva from the Winery Tiago Cabaço
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the HT Reserva of Winery Tiago Cabaço in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the HT Reserva of Winery Tiago Cabaço in the region of Alentejano often reveals types of flavors of earth, oak.
Food and wine pairings with HT Reserva
Pairings that work perfectly with HT Reserva
Original food and wine pairings with HT Reserva
The HT Reserva of Winery Tiago Cabaço matches generally quite well with dishes of beef, pasta or veal such as recipes of baeckeoffe, pasta with broccoli or escalope cordon bleu.
Details and technical informations about Winery Tiago Cabaço's HT Reserva.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of HT Reserva from Winery Tiago Cabaço are 2019, 2017, 2015, 2018 and 0.
Informations about the Winery Tiago Cabaço
The Winery Tiago Cabaço is one of of the world's greatest 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
