DOURO VALLEY DOURO WINES

 

DOURO WINES

Red Wines

They are wines made from native grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz (Aragonez), Tinta Barroca and Tinto Cão. The vast majority of the wines come from a batch of several varieties with a unique complexity and richness. print a profile of the Douro. There are also good examples of single-varietal wines, produced only with one variety, especially the first three.

Reds to consume young: Most present a ruby ​​color and aromas of red fruits like raspberries and strawberries, which can be complemented by floral and wood notes. They have medium body and balanced astringency. The young “Douro” will be appreciated in all its splendor if consumed in the first years after the vintage. Among these wines are the most suitable reds to accompany pizzas, pasta, cod or meat dishes with little elaboration. They should be served between 13 and 15 ºC.

Guardian Grapes: They have good depth of color and complex and intense aromas. When new, notes of black fruits, chocolate, balsamic, violet and wood are common, being wines of great structure and with persistent tannins. At its peak, which can take almost a decade to reach, they present delicate and subtle aromas but of great complexity. In the mouth the wine softens but remains balanced. A significant part of the wines produced in the Douro are labeled Reserva or Grande Reserva.
When new they are the ideal link for red meat dishes, such as a beef steak or roast beef with strong condiments, thus joining some traditional Portuguese dishes such as roasted kid or veal. When aged are recommended to accompany game dishes. They should be served between 16º and 18ºC.

 


White Wines In the Douro there are great white wines to be discovered. Dry wines are produced by stocking various grapes such as Malvasia Fina, Viosinho, Gouveio and Rabigato.
White to consume young: Pale color, with refreshing fruit aromas (citrus and other tree fruits) and floral, in the mouth are balanced showing their youth. They are a good accompaniment of fish dishes, salads, and can still be drunk as appetizers. They should be consumed at a temperature between 8º and 10ºC.

Guardian whites: They have good aromatic intensity and good complexity and generally ferment or mature in wood, presenting in these cases a golden color and toasty aromas and tropical fruit. On the palate they are full and persistent. They accompany well fish dishes such as salmon or cod, and can also be served with chicken or rabbit accompanied by soft sauces. Most of these wines are called Reserve and Great Reserve and should be served at a temperature of around 12 ºC. You can save them for a few years until you consume them.

 

ROSE WINE

Acompanhando a tendência de consumo a nível mundial, a região do Douro tem visto nascer um número cada vez maior de vinhos rosados. Estes vinhos produzidos a partir de uma maceração ligeira de uvas tintas, apresentam uma bela cor rosada e exuberantes aromas jovens de framboesa, cereja e rebuçado. Na boca, entusiasmam pela sua suavidade, doçura e acidez.
São óptima companhia para um aperitivo no verão, assim como se conjugam na perfeição com a gastronomia de fusão e a oriental, como a japonesa (sushi), indiana ou do sudeste asiático (tailandesa e vietnamita).
Devem ser consumidos enquanto jovens (1 a 2 anos) e servidos ligeiramente frescos, entre 10º e 12º C.
Following the trend of worldwide consumption, the Douro region has seen an increasing number of rosé wines. These wines produced from a light maceration of red grapes, present a beautiful rosy color and exuberant young aromas of raspberry, cherry and sweet. When tasting these wines, your mout feels  enthusiastic about its softness, sweetness and acidity.

Other Wines from Douro

With less expression than the other wines, we can also find, especially in the higher levels, products with particular characteristics such as Douro Moscatel, Douro Sparkling (VEQPRD) and new wine (wine from the last vintage), as well as the Harvest Late, elaborated with grapes over-grained by noble rot.

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