WINE & LIFESTYLE REPORT
Bombeira do Guadiana Reserva 2006 regional Alentejo red
Tasted September 2011
Grapes - Trincadeira, Cabernet Sauvignon and Aragonês
Appearance - clear, medium intensity ruby colour. Tears shows noticeable viscosity
Nose - clean, developing medium plus intensity aromas of red fruits, mainly strawberry, black plum, a sweet spice from the woody notes, pine and a leafy hint
Palate - dry, medium acidity, medium plus level of tannins, high alcohol (15%) and medium body. A medium flavor intensity with the same profile as the nose, main notes being the black plum and the vegetal tone. Medium plus length.
Conclusions (16,5/20) - Very good quality, medium priced wine (€12), ready to drink but can improve for 3/4 years. Wine shows ripe fruit but racy, balanced by the vegetal/balsamic nuances. Tannins are ripe but very present and although the alcohol level is high it is fairly well integrated. Its a wine with edges, a slight austerity which is welcoming. Serving temperature will be very important here and I would recommend going lower than usual (10-12ºC) and decanting would be advisable. I can imagine it pairing well with roasted pork or beef.
Grapes - Trincadeira, Cabernet Sauvignon and Aragonês
Appearance - clear, medium intensity ruby colour. Tears shows noticeable viscosity
Nose - clean, developing medium plus intensity aromas of red fruits, mainly strawberry, black plum, a sweet spice from the woody notes, pine and a leafy hint
Palate - dry, medium acidity, medium plus level of tannins, high alcohol (15%) and medium body. A medium flavor intensity with the same profile as the nose, main notes being the black plum and the vegetal tone. Medium plus length.
Conclusions (16,5/20) - Very good quality, medium priced wine (€12), ready to drink but can improve for 3/4 years. Wine shows ripe fruit but racy, balanced by the vegetal/balsamic nuances. Tannins are ripe but very present and although the alcohol level is high it is fairly well integrated. Its a wine with edges, a slight austerity which is welcoming. Serving temperature will be very important here and I would recommend going lower than usual (10-12ºC) and decanting would be advisable. I can imagine it pairing well with roasted pork or beef.
