Wine Tour in Braga with Vinho Verde Tasting and snacks
Wine Tour of the historic area of the city of Braga, which may include a visit to the Monastery of Tibães. Accompanied by a tasting of Vinho Verde wines that are uniqu...
Structure
Drinking window
Best 2 to 10 years from vintage.
vintage2 yrs10 yrs12 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 in the header is our own.
In the glass
Aroma: yellow peach, lemon curd, almond, wet granite
Palate: stone fruit, spiced lees, creamy texture, salted finish
Quinta de Santiago's barrel-aged Reserva Alvarinho: yellow peach, almond and spiced lees over a salted granite finish, built for the cellar.
What it pairs with
-
Roast turbot with brown butter
Barrel-derived creamy texture matches the beurre noisette; high acidity cuts the richness. -
Lobster with butter
Yellow stone fruit and spiced oak partner sweet shellfish and emulsified butter. -
Roast guinea fowl
Almond register and barrel weight stand up to gamebird; mineral spine keeps it precise. -
Aged Sao Jorge cheese
Almond register echoes the cheese's hazelnut depth; salted finish picks up the salt.
History
The Reserva is Quinta de Santiago's barrel-aged Alvarinho selection, released in limited quantities as the estate's serious cellar wine.
- 2010: Quinta de Santiago Alvarinho Reserva launched as the barrel-aged Alvarinho
Facts
- Producer
- Quinta de Santiago · visiting guide
- Grapes
- Alvarinho (100%)
- Classification
- DOC Vinho Verde - Monção e Melgaço
- Oak
- Partial barrel ferment in old French oak; ten to twelve months on lees
- ABV
- 13.0%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 2-10 from vintage
- First vintage
- 2010
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Quinta de Santiago Alvarinho Reserva
What does the Reserva taste like?
Yellow peach, lemon curd, almond and wet granite on the nose; stone fruit, spiced lees, creamy texture and a salted finish on the palate. Medium-bodied with high acidity and a long oak-lees close.
When should I drink it?
Drink between 2 and 10 years from vintage. The barrel fermentation gives it the structure for medium-term cellaring.
How does it differ from the standard Alvarinho?
The Reserva has partial barrel fermentation in old French oak and extended lees ageing, building yellow-fruit weight and spiced lees over the standard wet-granite frame.
What food pairs with the Reserva?
Roast turbot with brown butter, lobster with butter, roast guinea fowl and aged Sao Jorge cheese.
Tags
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