Vinho Cartuxa
Selection of Cartuxa wines. The Enoteca is part of the Cartuxa winery and focuses on showcasing their wines.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The Cartuxa winery is part of the Eugénio de Almeida Foundation, established in 1963, carrying on a centuries-old legacy of winemaking in the Alentejo region. The Cartuxa Monastery, from which the name is derived, has historical ties to the region and its agricultural traditions, including viticulture. The selection of wines reflects the evolving techniques and grape varieties adopted and refined over time in Alentejo, Portugal.
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Wine, particularly quality wine like that produced by Cartuxa, holds a significant place in Portuguese culture, often associated with meals, celebrations, and social gatherings. It is seen as an expression of the land and Portuguese heritage.
Gastronomic Pairing
Cartuxa wines are integral to Portuguese cuisine, complementing various dishes from hearty meat stews and grilled seafood to lighter salads. The wine selection is carefully considered to enhance the dining experience.
Social Gatherings
Sharing wine is a central part of social interactions in Portugal. Cartuxa wines, with their reputation for quality, are often chosen for special occasions and celebrations, symbolizing hospitality and good taste.
Regional Identity
Cartuxa wines are deeply linked to the Alentejo region, showcasing the unique terroir and grape varieties that characterize this area. They represent the region's agricultural heritage and its contribution to Portuguese wine production.
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The flavor profile of a Cartuxa wine selection is diverse, influenced by the varietals chosen, the terroir of the Alentejo region, and the winemaking techniques used. Expect a range from fruity and fresh to complex and aged characteristics.
Specific flavors will vary greatly depending on the selection of Cartuxa wines offered. Generally, red wines might display notes of ripe red and black fruits (cherry, plum, blackberry), spices (pepper, clove), earthy undertones, and hints of oak from aging. White wines might present aromas of citrus (lemon, grapefruit), stone fruits (peach, apricot), floral notes, and mineral characteristics. Rosé wines can exhibit flavors of strawberry, raspberry, and subtle floral hints. The specific grape varietals used (e.g., Trincadeira, Aragonez, Alicante Bouschet for reds; Antão Vaz, Arinto for whites) will heavily influence the overall flavor profile. Furthermore, aging in oak barrels imparts vanilla, toast, and other nuanced flavors.
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Proper Serving Temperature
Serve red wines slightly below room temperature (around 16-18°C or 60-64°F). White and rosé wines should be chilled to around 8-12°C (46-54°F) to optimize their flavors.
Glassware Selection
Use appropriate glassware to enhance the wine's aromas and flavors. Red wines benefit from larger, wider bowls, while white wines are best enjoyed in smaller, narrower glasses.
Food Pairing Considerations
Consider the flavor profile of each wine when pairing with food. Fuller-bodied red wines pair well with rich meats, while lighter white wines complement seafood and salads. The Enoteca at Cartuxa can provide specific pairing suggestions based on their current selection.
Tasting Order
When tasting a selection of wines, start with lighter-bodied wines (e.g., white or rosé) and progress to fuller-bodied reds. This allows you to fully appreciate the nuances of each wine without overwhelming your palate.
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