{"id":81,"date":"2013-04-22T08:38:10","date_gmt":"2013-04-22T08:38:10","guid":{"rendered":"http:\/\/blog.w-anibal.com\/?p=81"},"modified":"2013-05-07T15:00:55","modified_gmt":"2013-05-07T15:00:55","slug":"duas-quintas-reserva","status":"publish","type":"post","link":"https:\/\/blog.w-anibal.com\/?p=81","title":{"rendered":"Duas Quintas, Reserva"},"content":{"rendered":"<p><span style=\"color: #ff4b33;\"><span style=\"line-height: 18px;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-14 alignleft\" alt=\"QUINTA DO VALE ME\u00c3O 2010\" src=\"http:\/\/blog.w-anibal.com\/wp-content\/uploads\/2013\/04\/DUAS-QUINTAS-RESERVA-TINTO-2009.png\" width=\"100\" height=\"300\" \/><\/span><\/span><\/p>\n<h2>DO Douro, Red, 2009, 95 Points<\/h2>\n<div>Lote com Touriga Nacional. Granada intenso e viol\u00e1ceo, retinto. Madeira peitoral, frutos silvestres vivos e compotados, bergamota, mineralidade fumada, nota resinada. Sucroso, mastig\u00e1vel, longo, muito dur\u00e1vel e gastron\u00f3mico. Texturas de classe mundial.<\/div>\n<div><\/div>\n<div><strong>A:<\/strong> 15%<\/div>\n<div><strong>E:<\/strong>\u00a0Jo\u00e3o Nicolau de Almeida<\/div>\n<div><strong>P:<\/strong>\u00a0Adriano Ramos Pinto<\/div>\n<div><\/div>\n<div><strong>Awards:\u00a0<\/strong>Silver 2012, 2011, 2010, 2009, 2006,\u00a02005<\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>DO Douro, Red, 2009, 95 Points Lote com Touriga Nacional. Granada intenso e viol\u00e1ceo, retinto. Madeira peitoral, frutos silvestres vivos e compotados, bergamota, mineralidade fumada, nota resinada. Sucroso, mastig\u00e1vel, longo, muito dur\u00e1vel e gastron\u00f3mico. Texturas de classe mundial. A: 15% &hellip; <a href=\"https:\/\/blog.w-anibal.com\/?p=81\">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":[12],"class_list":["post-81","post","type-post","status-publish","format-standard","hentry","category-tasting-notes","tag-guia-copoalma"],"_links":{"self":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/81","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=81"}],"version-history":[{"count":4,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":84,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=\/wp\/v2\/posts\/81\/revisions\/84"}],"wp:attachment":[{"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.w-anibal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}