Winery Tiago CabaçoTorre de Estremoz Collection Tinto
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 Torre de Estremoz Collection Tinto from the Winery Tiago Cabaço
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Torre de Estremoz Collection Tinto 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 Torre de Estremoz Collection Tinto of Winery Tiago Cabaço in the region of Alentejano often reveals types of flavors of oak.
Food and wine pairings with Torre de Estremoz Collection Tinto
Pairings that work perfectly with Torre de Estremoz Collection Tinto
Original food and wine pairings with Torre de Estremoz Collection Tinto
The Torre de Estremoz Collection Tinto of Winery Tiago Cabaço matches generally quite well with dishes of beef, lamb or veal such as recipes of chinese noodles with beef, traditional tunisian couscous or gizzards in sauce.
Details and technical informations about Winery Tiago Cabaço's Torre de Estremoz Collection Tinto.
Discover the grape variety: Mondeuse blanche
Haute-Savoie finds in Mondeuse blanche one of the oldest grape varieties planted in its vineyards. It can be found throughout Savoie and Ain, although its cultivation is not very well developed. Barely 5 hectares of vineyards are planted with this variety. It is known by other names such as savouette, dongine, couilleri or aigre blanc. Mondeuse blanche can be recognized by the downy appearance of its young shoots bearing very tan leaves, reminiscent of spider webs. The leaf blade tends to lose its tan appearance as it ages, while the 5 lobes are clearly defined. Mondeuse blanche produces bunches of grapes that give a wine with good acidity and a long shelf life, which can be kept for up to thirty years. They appear compact, cylindrical and winged. The juicy, sweet and crunchy berries ripen in the second late season. The golden yellow or green skin is quite strong, covering an ovoid or spherical fruit of medium size.
Last vintages of this wine
The best vintages of Torre de Estremoz Collection Tinto from Winery Tiago Cabaço are 2014, 2011, 2018, 2017 and 2016.
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
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
News related to this wine
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Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
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Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
