Barbeito Verdelho 30 Year Old Dueto 50cl
50cl
/
19.5% Vol
A fantastic blend with elegance and finesse in the aroma, but with a solid structure, which was only achieved through a very careful selection of wines. The structure of the blend was made from three Verdelhos, two from 1993 and one from 1996, aged in the Barbeito warehouses. The greater acidity and aromatic elegance were achieved by a 1991 Verdelho from the MEF warehouses located near Seixal beach. Finally, a Verdelho from the late 19th-century was added to consolidate the structure and bringing a distinctive finish to this blend.
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Barbeito Verdelho 30 Year Old Dueto 50cl
€128.00
Ex Tax: €104.07
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
This wine has a fresh and polished bouquet, with hints of sea breeze, acacia, pine nuts, and dried apricot.
Tasting Notes from the Producer
Flavour
Salty palate, structured with a fresh, well-integrated acidity. Dry flavors with a pungent and consistently persistent dry finish.
Fact Sheet
Fluid
50cl
Alcohol %
19.5%
Country
Portugal
Region/AOC
Madeira
Producer
Vinhos Barbeito
Food Matching
Food Matching
Excellent as an aperitif. Pairs well with strong cheeses and/or cigars.
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.
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