Rabigato Grapes and Wine: A Guide
This wine is a native of Portugal and is prominently grown in the Douro, the country's oldest demarcated wine region. Rabigato is often used in the production of white wines in the area, sometimes blended with other grape varieties such as Viosinho and Gouveio.
Rabigato grapes are known for their high acidity, which means that they lend crispness and freshness to the wine produced from them. These grapes add complexity to the wines as they age.
The production of Rabigato wine involves first handpicking the grapes, which are then macerated to extract the juice. The juice is then fermented in temperature-controlled stainless steel vats to preserve the grape's natural flavor.
Rabigato wine is crisp, full-bodied, and has high acidity. It has a mineral taste, with citrus and floral undertones, and a mild nutty flavor, which ranges from delicate to intense, depending on the vintage.
The high acidity of Rabigato wine pairs well with seafood, especially shellfish like oysters and clams, as well as grilled or fried fish dishes. It also pairs well with spicy dishes like Thai and Indian curries.
Rabigato wine should be served cold between 8-12ºC to bring out its unique characteristics.
Rabigato wine has an alcohol content ranging from 12-14% ABV.
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