Winery XairelBranco
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 Xairel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Xairel in the region of Tejo 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 Xairel matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with shrimp, roast pork with milk or scallops with cream.
Details and technical informations about Winery Xairel's Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Branco from Winery Xairel are 2014, 2015
Informations about the Winery Xairel
The Winery Xairel is one of of the world's greatest estates. It offers 2 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
