Barbeito Rainwater Reserva Medium Dry 5 Year Old
50cl
/
18% Vol
Made from 80% Tinta Negra and 20% Verdelho aged for five years using the Canteiro method, which is the most expensive way of making Madeira reserved for only the very best wines. Casks are placed into the hot attics of warehouses to essentially cook a little. This imparts the caramelised nut and mince pie fruit notes to the wine. The sweetness is perfectly balanced by a refreshing acidity. Best enjoyed at around 11-12°C with cheese, salted snacks, mince pies, Christmas cake or chocolate desserts or can even be mixed into the most exquisite cocktails.
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Barbeito Rainwater Reserva Medium Dry 5 Year Old
€24.00
Ex Tax: €19.51
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Product Details
Tasting Notes from the Producer
Flavour
Caramelised nut and mince pie fruit notes to the wine. The sweetness is perfectly balanced by a refreshing acidity
Fact Sheet
Fluid
50cl
Grape Variety
80% Tinta Negra and 20% Verdelho
Alcohol %
18%
Country
Portugal
Producer
Vinhos Barbeito
Serving Suggestion
Serving Suggestion
Best enjoyed at around 11-12°C with cheese, salted snacks, mince pies, Christmas cake or chocolate desserts or can even be mixed into the most exquisite cocktails.
Awards and/or Press Quotes
Jancis Robinson
"Apricot jam and a delicate creamy caramel note. Spice and wild meadow grass. Almost a touch of tannin with full-frontal bitter orange tugging at the sweet layers and ordering them into a neat, long, dry-tasting finish. So clean and gleaming bright."
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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