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The designation of Vinho Verde (means Green Wine) has generated many doubts and confusion over time. Some think it is a style of wine others think it is a wine made with green grapes and even those say that it is due to a greenish hue acquired by the wine. None of these statements is true.
Acidity is vital to the stability, colour and sensory characteristics of the wine. Defines its character, gives it longevity, freshness, and liveliness. Define character, give longevity, freshness and liveliness. A wine with balanced acidity stimulates salivation, leave a feeling of freshness, clean the palate, and is very important for pairing with food.
The answer? Both.
The term “Palhete” is only used in Portugal to designate a red wine made partially from red grapes, or from red and white grapes in which the value of white grapes cannot exceed 15% of the total grapes used, and with an alcohol content of around 11,5%.
Claret is an anglicism that has been adopted by several countries, but with different meanings depending on the country or region it is spoken of. Delight in and be surprise
Probably, you may have heard discussions or references to natural wines between your friends. It seems that talking about natural wines is currently trendy, and it starts to arouse the curiosity of many wine lovers.
But, after all, what exactly are natural wines?
Natural wines are the trend of the moment, but their genesis is in the past. Finding the purest expression of the terroir and using sustainable agricultural practices is his philosop
Cork tainted wines have a dank odor that smells almost exactly like wet newspaper, moldy cardboard, or wet dog. These off-flavors dominate the corked wine, and there’s minimal fruit aromas or even no aroma at all. The industry calls this aroma TCA and the scientific community: 2, 4, 6, trichloroanisole.
But what is TCA?
A rosé wine is a wine that has a rosy colour, with different shades, ranging from salmon pink to blackcurrant.
The pink colour that the wines present is achieved through the contact of the red grape skins with the must. The grape skin pigments give colour to the rosé and the maceration time, or the pressing intensity, determines the more or less pink colour that the winemaker wants.