{"id":1424,"date":"2014-01-31T09:00:34","date_gmt":"2014-01-31T09:00:34","guid":{"rendered":"http:\/\/blog.w-anibal.com\/?p=1424"},"modified":"2014-01-28T14:55:14","modified_gmt":"2014-01-28T14:55:14","slug":"quinta-do-carmo-reserva-2","status":"publish","type":"post","link":"https:\/\/blog.w-anibal.com\/?p=1424","title":{"rendered":"Quinta do Carmo Reserva"},"content":{"rendered":"<p><span style=\"color: #ff4b33;\"><span style=\"line-height: 18px;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-14 alignleft\" alt=\"Carrocel da Pellada\" src=\"http:\/\/blog.w-anibal.com\/wp-content\/uploads\/2014\/01\/QUINTA-DO-CARMO-RESERVA-TINTO.png\" width=\"100\" height=\"300\" \/><\/span><\/span><\/p>\n<h2>IG Alentejano, Red, 2009, 94 Points<\/h2>\n<div>Granada intenso e carmim. Pimentos e pimentas, madeira peitoral e fumada, frutos vermelhos vivos, resinados de esteva, terroso. Elegnate, sucroso, texturas finas, acetinadas, de lenta e longa revela\u00e7\u00e3o lavante. Conversador e muito gastron\u00f3mico. Superior.<\/div>\n<div><\/div>\n<div><strong>E<\/strong>:\u00a0Vasco Penha Garcia e Filipa Tom\u00e1s da Costa<strong><\/strong><\/div>\n<div><strong>P<\/strong>:\u00a0Sociedade Agr\u00edcola Quinta do Carmo<\/div>\n<div><strong>Awards<\/strong>:\u00a02013, 2011, 2008, 2007, 2006, 2005<\/div>\n","protected":false},"excerpt":{"rendered":"<p>IG Alentejano, Red, 2009, 94 Points Granada intenso e carmim. Pimentos e pimentas, madeira peitoral e fumada, frutos vermelhos vivos, resinados de esteva, terroso. Elegnate, sucroso, texturas finas, acetinadas, de lenta e longa revela\u00e7\u00e3o lavante. Conversador e muito gastron\u00f3mico. Superior. &hellip; <a href=\"https:\/\/blog.w-anibal.com\/?p=1424\">Continuar a ler <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[161],"class_list":["post-1424","post","type-post","status-publish","format-standard","hentry","category-tasting-notes","tag-guia-copo-alma"],"_links":{"self":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/1424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1424"}],"version-history":[{"count":1,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/1424\/revisions"}],"predecessor-version":[{"id":1426,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/1424\/revisions\/1426"}],"wp:attachment":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}