Winery Vinhas de PegõesTouriga Nacional
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 Touriga Nacional from the Winery Vinhas de Pegões
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Touriga Nacional of Winery Vinhas de Pegões in the region of Península de Setúbal is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Touriga Nacional of Winery Vinhas de Pegões in the region of Península de Setúbal often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or tobacco.
Food and wine pairings with Touriga Nacional
Pairings that work perfectly with Touriga Nacional
Original food and wine pairings with Touriga Nacional
The Touriga Nacional of Winery Vinhas de Pegões matches generally quite well with dishes of beef, pasta or veal such as recipes of pork shoulder with mustard, spaghetti with knackis or veal chop normandy style.
Details and technical informations about Winery Vinhas de Pegões's Touriga Nacional.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Touriga Nacional from Winery Vinhas de Pegões are 2017, 2019, 2018, 2015 and 2016.
Informations about the Winery Vinhas de Pegões
The Winery Vinhas de Pegões is one of of the world's greatest estates. It offers 11 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
