In the glass
What it pairs with
-
Walnut tart
Dried fruit and nuts. -
Creme brulee
Caramel meets nutty wood. -
Aged cheese
Concentration for strong cheese.
How to serve Burmester Colheita
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Port glass: the bowl shape rewards the wine's structure.
- Pair with. Walnut tart, Creme brulee, Aged cheese. Match the wine's structure to the dish's fat and salt.
History
Burmester is long known for its Colheita and aged tawny releases.
- 1750 — House founded
Facts
- Producer
- Burmester
- Grapes
- Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca
- Classification
- DOC Porto
- Oak
- A single-harvest tawny aged for years in seasoned oak casks
- ABV
- 20.0%
- Price
- EUR 40 to 120 at retail
- Drinking window
- 0 to 5 from release
- First vintage
- 1750
Scores
- Wine Advocate 92 (1995 vintage, reviewed 2018)
Frequently asked about Burmester Colheita
What does Burmester Colheita taste like?
Structurally medium-bodied, low tannins, medium acidity with a long finish. A single-harvest tawny in the Burmester house style, concentrated with dried fruit and nutty wood-aged complexity.
When should I drink Burmester Colheita?
Drink 0 to 5 from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Burmester Colheita?
Walnut tart is the canonical pairing. Other strong matches include Creme brulee and Aged cheese. Dried fruit and nuts.
What grapes are in Burmester Colheita?
The blend is Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca. The wine is classified as DOC Porto.