Tinto Cao is a red grape variety, and it traces back to Douro, Portugal.
Structurally it lands at medium-full body, high tannin, medium-high acidity, dry and medium alcohol.
Look for spice, floral notes, red berries, floral, earthy and herbal.
The regions that matter for it are Douro and Dao.
In the vineyard it is marked by late ripening, medium vigour and a preference for cooler mesoclimate.
It blends readily with Touriga Nacional, Touriga Franca and Tinta Roriz.
Watch for the synonyms: Tinta Cao, Castellana Negra, Farmento and Teinta Cam.
At the table it suits braised pork chops with crispy sage, chocolate and cherry tart and stilton cheese.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Tinta Cao, Castellana Negra, Farmento, Teinta Cam.
Bottles to look for.
- Alves de Sousa Vale da Raposa Tinto Cao, Douro, Portugal
- Casa Santos Lima Tinto Cao, Vinho Regional Lisboa, Portugal
- Costa Boal Tinto Cao, Douro, Portugal
- Dona Berta Reserva Tinto Cao, Douro, Portugal
- Epordouro 'Solar dos Dragos' Grande Reserva Tinto Cao, Douro, Portugal
- Kopke Quinta Sao Luiz Winemaker's Collection Tinto Cao Rose, Douro, Portugal
- Kopke Winemaker's Collection Tinto Cao Rose, Douro, Portugal
- Mazza Tinta Cao, Geographe, Australia
Tinto Cao: common questions
01.What does Tinto Cao taste like?+
02.Where is Tinto Cao from?+
03.Where is Tinto Cao grown?+
04.What food pairs with Tinto Cao?+
05.What else is Tinto Cao called?+
Keep going: the A to Z grape index, or the wine regions of Portugal.