Winery Van ZellersVale da Mina Reserva
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vale da Mina Reserva from the Winery Van Zellers
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vale da Mina Reserva of Winery Van Zellers in the region of Alentejano is a powerful with a nice freshness.
Food and wine pairings with Vale da Mina Reserva
Pairings that work perfectly with Vale da Mina Reserva
Original food and wine pairings with Vale da Mina Reserva
The Vale da Mina Reserva of Winery Van Zellers matches generally quite well with dishes of beef, lamb or veal such as recipes of marinated shrimp skewers with garlic, tajine of beef balls and merguez or osso-bucco with asian flavours, funambuline style.
Details and technical informations about Winery Van Zellers's Vale da Mina Reserva.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Vale da Mina Reserva from Winery Van Zellers are 2009, 0, 2010, 2008
Informations about the Winery Van Zellers
The Winery Van Zellers is one of of the world's great estates. It offers 39 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.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
