Winery MundusTinto Suave
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 Tinto Suave from the Winery Mundus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Suave of Winery Mundus in the region of Lisboa is a powerful.
Food and wine pairings with Tinto Suave
Pairings that work perfectly with Tinto Suave
Original food and wine pairings with Tinto Suave
The Tinto Suave of Winery Mundus matches generally quite well with dishes of beef, pasta or veal such as recipes of baeckeoffe, pasta with walnuts and treviso red salad or veal cutlets parmigiana.
Details and technical informations about Winery Mundus's Tinto Suave.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Last vintages of this wine
The best vintages of Tinto Suave from Winery Mundus are 0
Informations about the Winery Mundus
The Winery Mundus is one of of the world's great estates. It offers 48 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Aromatic
Character of a wine that is particularly expressive and rich in aromas. Some grape varieties, such as Gewurztraminer or Muscat, produce very aromatic wines.
