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Alfrocheiro is a noble grape variety grown in several regions of Portugal such as Bairrada, Tejo, Douro and Alentejo but the most representative is in the Dão region. In Douro it is also known as "Tinta Bastardinha" or "Tinta Bastardeira" and in Viseu it is known as "Tinta Francesa" or "Tinta Francisca de Viseu".
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.
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.
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?
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
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.
We've all heard the term tannins mentioned when talking about wine. But what is tannin?
Tannin is an organic component, which the scientific community calls polyphenol, and is present in plants, wood, leaves and fruit peels. Its function is to protect them against insects, ultraviolet radiation and microbial infections.
Old Vineyard is an expression we've all seen written on the labels of some wines. But what is different in grapes from old vines? Why are these wines so unique and more expensive?
What happens when we instinctively take a glass of wine to the nose? Immediately our olfactory memory associates the wine aromas with elements that are familiar to us. Some memories are evoked as soon as we feel certain aromas.
But what is the aroma?
The serving temperature is important to experience a wine's full potential. If the temperature is too cold the acidity and tannins become more accentuated and the aromatic component may be lost. If we taste a wine that is at too hot a temperature, the alcohol and sweetness tend to stand out.
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
The answer? It depends.
It all started at a time when the most popular wines like red Bordeaux had a very high concentration of tannins. This feature was very useful for preserving wine on long voyages by ship, however, it also had a major problem: young wines were unpalatable and needed years of maturation to soften tannins.
Nowadays, several factors influence the longevity of a wine, the quality of the grapes, the winemaking process, a go
It is difficult to say, with precision, where the first vines came from in the Azores archipelago. There are records that indicate that the first steams came from the island of Cyprus to the islands of Pico and São Jorge, there are others that indicate that they came from the island of Madeira.
Clams, shrimp, oysters, crabs, or lobster are among the most popular and appreciated seafood. Portugal, bathed by the cold waters of the Atlantic, is a paradise for countless specimens. This intrinsic maritime connection explains the extensive list of sea dishes that are part of its gastronomy.