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Portuguese Value Wines - The Organic Directory
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Portuguese Value Wines


Portuguese Value Wines #1

Portuguese Value Wines

Broadbent Vinho Verde

Winemaker’s Notes

Vinho Verde, the most popular white wine from Portugal, is a deliciously refreshing, light wine. “Verde”, meaning “Green” refers to the hints of lime color. It is an ideal warm weather wine, excellent for lunch and picnics, or an evening aperitif. It makes a brilliant pairing with any fish, shellfish and poultry.

Blend: 50% Loureiro, 40% Trajadura, 10% Pedernã


Portuguese Value Wines #2Portuguese Value WinesPrats & Symington Prazo de Roriz 2011   $15.99

Winemaker’s Notes

Deep garnet colour. Fresh, plummy fruit aromas rise out of the glass. Quite herbal and spicy, with a slight scent of eucalyptus. Taught and compact fruit on the palate, displaying black cherries and peppery tannins. Ends on a note of spice. Will benefit from cellaring for between 6 and 12 months.

93 Points  Wine & Spirits  Magazine

“Sometimes less is more. This is the least ambitious wine in the Prats & Symington stable and, in 2011, it’s the most beautifully Portuguese. It starts out with spice, a slightly muddled schist scent that clarifies with air. Underneath, the wine is lithe, its flavors muscular and powerful without showing any excess alcohol, its dark and supple fruit drawing juice from the schist tannins. Buy it by the case to drink over the next several years.”

Portuguese Value Wines #3

Portuguese Value Wines2013 Quinta do Crasto Douro Red

Winemaker’s Notes

The 2013 Douro is a deep violet color. Fresh on the nose, with intense berry fruit aromas and elegant floral notes. Balanced and well-structured on the palate, with berry fruit flavours. The tannins are round and finely-textured. Elegant and lingering finish.

91 Points  Wine Spectator 

“Powerful, with concentrated slate and mineral notes to the dark currant, dried berry and raspberry ganache flavors. Very lithe midpalate, with a long, focused finish. Drink now through 2020. Top Value Pick”

MatthewRinkerman • May 5, 2016

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