Of the many factors that determine the characteristics of a given wine, many crazy grape varieties are showing up, winemakers seem to be ready. The most popular grape varietal Alvarelhao is an outstanding classic Portuguese varietal. Ruby red color with slight amaranth reflexes. It exhibits aromas of freesia, blueberry and raspberry, and Gardenia. The tannins are smooth and polished, providing wonderful structure and balance in the wine. The tannins are smooth and well-polished, providing good structure and balance in the wine. Good texture and excellent balance. Its most popular synonym is called brancelho. Popular Alvarelhao wines are blackberry and Den Mancao.
Alvarelhao wine is best enjoyed with red meats, grilled, roasted or smoked. It can also pair well with cheese. Strong flavors of the food could clash with the acidity in the wine if strong spices are used. Alvarelhao is known for its versatility. It does well in warm climates as a young wine. While its old age, they tend to become more complex and with a lot of flavors. (Johnson, 1637)
Alvarelhao is an easy going red wine that adds some spice to the food that is paired with it. It is a perfect partner of burgers and sausages. It is affordable and makes it easier to be able to enjoy with a couple of friends or even the entire neighborhood. Alvarelhao adds a touch of class to the wine industry. It one of the most popular Portuguese wine for drinking.
Pairs well with cheese. The cheese is amazing with the wine! An amazing pairing, it would push forwards each other’s strong flavors. The cheese’s rich flavor was brightened by the seamless texture of the Alvarelhao wine with no mismatches to be found. The alcohol content determines the weights of the wine. A pairing, the salt and spice in the food intensify the level of hotness in the mouth. Also, alcohol intensifies the heat of the spice. There are hundreds of versions of this dessert used in preparing the Portuguese cheese. They are known for their soft bitter nature. Goat cheese is more popular in some Portuguese restaurants which produce delicious dessert wines from indigenous varieties. Alvarelhao wines are sweet but not high in residual sugar, which makes them compatible with creamy goat cheese. (Malcolm, 1867)
The wine can also be paired alongside roasted lamb. The lamb should be salty that brings out sweetness and hides out tannins. It can also be spiced with garlic or pepper. A lamb is preferred since it has a high fatty protein content.
Alvarelhao can also be paired with a wide variety of exciting Portuguese sausages, for example, the chouriço. The sausage is heavily filled with lots of garlic and paprika, and peri-peri sauce. The Alvarelhao wine can be paired well with the Portuguese smoked sausages.
Alvarelhao wine is best enjoyed with Fish and seafood. Salt cod is the most popular fish in paired with a red wine. It is most common preparation in Portugal. The Portuguese table offers a wide variety of seafood dish the most popular being the Cataplana de Peixe.The Alvarelhao wine offer several options for pairing with a wide variety of well-seasoned seafood.
Soup made from cabbage, greens, onions, creams or potatoes is an excellent pairing for this varietal. Soup can also be made from different kinds of vegetables. Fish stew or chicken broth makes a nice soup that is excellent for the pairing with the red wine which eventually push forward each other’s flavors.
Chicken, pork and any other kinds of meat stew make a good cuisine in the Portuguese food. This is an excellent pairing for the red wine. Pork is braised with a wide variety of dessert such as tomatoes and pepper. Beef dishes are commonly served with red wine to be an excellent and high quality flavor. They are well spiced and filled with garlic to bring out the best of the wine. Chicken breast served with farinheira pairs perfectly with Alvarelhao.
Therefore, red wine is a perfect pairing for meat, beef stews, soup and seafood. It brings excellent flavors of each other. It takes a person taste to have the best pairing of wine and food. It requires the ability to learn about the different varieties of wines and the level of spicing food. Food saltiness is so essential in pairing of wine and food. This is a tool for those who want to follow, in English, (mundo, 2007)
Reference
Douro wines and Portuguese food, http://catavino.net/douro-wines-and-portuguese-food/
Wines of Portugal http://winesofportugal.info/pagina.php?codNode=121601&market=2
Steinkellner, H. (1999), the use of microsatellites for germplasm management in a Portuguese grapevine collection, 10th edition
