WINES FROM TÁVORA VAROSA
WINES FROM TÁVORA VAROSA
This is a small, remote, mountainous region in the north of Beiras, bordering on the Douro to the north, and the Dão region to the south.
Vines were first planted in what is now DOC Távora-Varosa by Cistercian monks, who built monasteries and churches amongst the vines. Hence the name of this new Vinho Regional (covering precisely the same area as the DOC): Terras de Cister (Cistercian Country).
The region is to be found up and over the mountains to the south of the Douro, at the southern foot of the Serra da Nave, between the Paiva and Távora rivers.
It’s a remote and beautiful place, barely skirted by the new road running south from Vila Real in the Douro to Viseu in the Dão.
Winters here are cold and wet, summers hot and dry, but this is a high country, with vines at an average altitude of 550 metres above sea level on granite and schist soils. It is far harder to ripen grapes than in the nearby Douro and Dão regions. High and therefore cool at night, the grapes retain acidity and bright fruit.
Half the grapes in the older vineyards are Malvasia Fina, but for a century or more Távora-Varosa has also had significant plantings of Chardonnay and Pinot Noir (two of the major grapes of the Champagne region of France) and more are being planted.
FOOD & WINE PAIRING
DOC Tavorá e Varosa is considered one of the best sparkling wine regions in the world.
The influences of the predominant cold of this region are perfect for the cultivation of grapes for the production of sparkling wines.
The authorized white varieties are Malvasia Fina, Chardonnay, Pinot Branco, Cerceal, Gouveio, Bical, Fernão Pires and Aragonez, TintaBarroca, Touriga Franca, Touriga Nacional.
The sparkling wines of Távora-Varosa are aromatic, with a fine and constant perlage.
In the mouth, they are fresh and very fruity. Sparkling wines from Távora-Varosa can be white, rosé, and red.
The sparkling wines of Távora-Varosa are options to pair meals in great harmony. Because they have high acidity and are light and fruity, the wines combine with a large number of recipes. From cold starters to more greasy dishes and desserts.
Brut can pair with a cheese board, canapés, salads with seafood and risottos. For more structured dishes that take meat in their composition, such as carpaccio, charcuterie, and roast suckling pig, select a Blanc du Noir or a Rosé.
For dessert, the option is a demi-sec or sweet, as the drink must have a degree of sweetness equal to or greater than the dish.