Casa Relvas, Évora - Visit to the Winery with Tasting of Portuguese Grape Varieties and Tapas
Visit to the Casa Relvas wine production cellar, with tasting of 5 single-varietal wines, tapas, and olive oils.
Profile
Structure
Drinking window
Best 1 to 4 years from vintage.
vintage1 yrs4 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Grilled sardines Crisp acidity suits oily grilled fish.
- Green salad with cheese Light body suits a fresh starter.
- Seafood rice Bright acidity complements a brothy dish.
With cheese
Queijo Serpa
Our pick A young Serpa is buttery and mild, at most slightly picante. A dry white led by Antão Vaz, with or without a touch of oak, has the high acidity to cut through that butter and leaves the ewe's milk flavour clean on the finish.
Queijo de Évora
Our pick Évora is firm, slightly picante and acid. A dry Alentejo white blend made without oak, light to medium in body and fresh, keeps pace with the cheese's tang, and no wood stands between the wine and the ewe's milk.
History
Pera-Grave Branco is the estate's entry-tier white, unoaked and made for easy drinking.
Facts
- Producer
- Pera-Grave · visiting guide
- Grapes
- Antão Vaz, Arinto
- Oak
- Stainless steel, no oak
- ABV
- 12.5%
- Price
- EUR 7-10 at retail
- Drinking window
- 1-4 from vintage
- First vintage
- 1990
Frequently asked about Pera-Grave Branco
What does Pera-Grave Branco taste like?
An unoaked Antão Vaz and Arinto white made for early drinking at the Peramanca estate.
When should I drink Pera-Grave Branco?
Drink within 1-4 from vintage. Younger bottles benefit from 30-60 minutes of decanting; older ones should be poured carefully off any sediment.
What food pairs with Pera-Grave Branco?
Grilled sardines and Green salad with cheese are the strongest matches. Crisp acidity suits oily grilled fish.
What grapes are in Pera-Grave Branco?
Pera-Grave Branco is a blend of Antão Vaz and Arinto.
Tags
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