Winery Vinha do PoçoBranco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Branco from the Winery Vinha do Poço
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Vinha do Poço in the region of Alentejano is a .
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Vinha do Poço matches generally quite well with dishes of pasta, pork or shellfish such as recipes of quick salmon and zucchini lasagna, tartiflette (from a real savoyard) or hake with small shrimps for cookeo.
Details and technical informations about Winery Vinha do Poço's Branco.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Branco from Winery Vinha do Poço are 2016, 2014, 0, 2017 and 2015.
Informations about the Winery Vinha do Poço
The Winery Vinha do Poço is one of of the world's greatest estates. It offers 7 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
