Tag Archives: Portugal

Boas Uvas Red

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MARCH WINE CLUB:

Bold wine Style logoBoas_Uvas_Red_bottleTaboadella Winery
Boas Uvas
Red
Dão, Portugal

BOLD WINE STYLE

Boas Uvas Red displays a deep ruby color, with aromas of blue fruits, plums, and blackberries, accompanied by subtle floral and spicy notes from its aging in wood. With a well-defined structure, it reveals smooth yet firm and well-integrated tannins. It boasts lively acidity and a long, elegant finish.

WINE DETAILS:

  • Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
  • Appellation: Dão, Castendo sub-region
  • Alcohol: 13.5% vol.
  • Producer: Bucozal
  • Recommended Serving Temperature: 60.8ºF-64.4ºF
  • Pairing Suggestion: Pairs well with game meats, lamb, veal dishes, aged cheeses, and cuisine with intense flavors.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
The grapes were carefully selected in the vineyard and destemmed. Fermentation occurred in stainless steel tanks under temperature control. Approximately 30% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward red blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.  

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese-beef-stewPortuguese Stewed Beef

INGREDIENTS:

  • one (4 ½-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
  • 2 tablespoons crushed red peppers, or more to taste, or ½ teaspoon crushed red pepper flakes
  • 1 large (9 oz) onion, cut into slices
  • 1 bunch parsley, coarsely chopped
  • 6 to 8 cloves garlic, smashed and peeled
  • 2 bay leaf
  • ½ teaspoon allspice berries
  • 4 whole cloves
  • kosher salt, to taste (optional)
  • 3 tablespoons (1 1/2 oz) unsalted butter or lard
  • 2 cups hearty red table wine
  • 2 tablespoons store-bought or homemade tomato paste
  • ½ teaspoon ground cinnamon

For serving:

  • Boiled white potatoes, (optional)
  • Roasted red peppers, (optional)
  • Cooked greens, (optional)

DIRECTIONS:

  1. The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
  2. About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard. 
  3. In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
  4. Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 ½ hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
  5. Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.

Information & Photos © Boas Uvas, Taboadella, and Weinbauer – All Rights Reserved.
© Recipe courtesy of Leite’s Culinaria – All Rights Reserved.

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Quinta de S. Sebastião Lisabona Reserva

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MARCH WINE CLUB:

Silky styleLisa_Bona_White_Reserva_bottleQuinta de S. Sebastião
Lisa Bona Reserva
Arinto, Semillion
Lisbon, Portugal

SILKY WINE STYLE

Wine of citric color, complex nose with notes of apricot and some citrus, happily paired with a characteristic minerality. The palate is intense, smooth and with a lively and refreshing acidity.

WINE DETAILS:

  • Varietals: Arinto, Semillon
  • Location of the Vineyards: Arruda dos Vinhos, Portugal. Mostly hillside vineyards.
  • Alcohol: 13% vol.
  • pH: 3.18
  • TA: 7.1 g/L
  • Climate: Mediterranean with strong Atlantic influence
  • Soil: Clay-limestone
  • Vinification: In an open spout at a temperature of 53.6ºF, followed by a partial stage in new and used barrels.
  • Winemaker: Filipe Sevinate Pinto
  • Recommended Serving Temperature: 53.6ºF
  • Pairing Suggestion: Soft cheeses, fatty fish and white meats.

VINEYARD NOTES:
The combination of mild climatic factors, sunny slopes, geographical location, proximity to the sea, the mountain’s protection, and of course the people who live and care for the Quinta de S. Sebastião land and vineyards every day give shape to the rebirth of wines with a distinctive freshness and a very unique identity. 

Quinta Sebastiao Portugal winery

ABOUT THE WINERY:
Quinta de S. Sebastião is located in a small town north of Lisbon called Arruda dos Vinhos, a historic region with more than 1,000 years of winemaking tradition. The heraldic symbol that inspires the logo of the Quinta de São Sebastião tells the story of a martyr and a Christian Saint who believed he could deter the Roman Empire from persecuting Christians.

Founded in 1755 – the same year the Lisbon earthquake reshaped the region – the estate has played an important role in preserving local heritage while producing outstanding wines.  The vineyards sit on the hills of Forte do Cego, part of the historic Linhas de Torres fortification system that once defined Lisbon during the Napoleonic invasions.

Today, under the leadership of Portuguese entrepreneur António Parente and winemaker Filipe Sevinate Pinto, the Quinta continues to gain global recognition. Its wines reflect a unique combination of sunny slopes, maritime influence, mountain protection, and the dedicated stewardship of the people who care for the land. Learn more here.

Portuguese-custard-tartPastel de Nata

INGREDIENTS:

  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • 1 ⅓ cups granulated sugar
  • ⅓ cup water
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • peel of 1 lemon cut in thin strips
  • 1 sheet puff pastry
  • ground cinnamon for dusting optional

DIRECTIONS:

  1. Preheat the oven to 550°F, and lightly grease a 12-cup muffin tin.
  2. Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan. Cook without stirring until it reaches 220°F, then remove the cinnamon stick and take the pan off the heat.
  3. Meanwhile, in a separate saucepan, whisk the milk, flour, and salt until well blended. Whisk constantly and cook over medium heat until thickened, about 5 minutes. Remove it from the heat and let cool for 10 minutes.
  4. Once the milk mixture has cooled, whisk in the egg yolks, then add the sugar syrup and mix until everything is well combined. Pour through a sieve into a measuring cup to remove any lumps.
  5. Cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log from the short side, then cut it into 12 evenly sized pieces.
  6. Place one piece of pastry in each of the 12 wells of the muffin tin. Dip your thumb in cold water, then use your thumb to press the pastry against the sides to form a cup. Make sure the pastry comes slightly above the edge of each well.
  7. Fill each pastry cup ¾ of the way with custard.
  8. Bake at 550°F for 10-12 minutes. The tarts are done when the custard starts to caramelize and blister, and the pastry turns golden brown.
  9. Dust with powdered sugar and cinnamon if desired, and serve warm. Enjoy!

Information & Photos © Quinta de S. Sebastião – All Rights Reserved.
© Recipe courtesy of Spanish Sabores.

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March Wine Club Pairing Recipe

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MARCH WINE CLUB:

Bold wine Style logoBoas_Uvas_Red_Reserva_bottleTaboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

BOLD WINE STYLE

Deep ruby color, with prominent fresh and fruity aromas of red fruits such as cherry and plum, complemented by a subtle touch of spice. A well-balanced wine with smooth tannins, revealing lively acidity and a persistent, slightly fruity finish.

WINE DETAILS:

  • Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
  • Appellation: Dão, Castendo sub-region
  • Alcohol: 13% vol.
  • Producer: Bucozal
  • Recommended Serving Temperature: 59ºF-62.6ºF
  • Pairing Suggestion: Pairs well with grilled meats, game dishes, aged cheeses, and traditional Portuguese cuisine.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
Fermentation occurred in stainless steel tanks under temperature control. Approximately 20% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward Red Blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

 

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese-francesinha-sandwichPortuguese Francesinha Sandwich

INGREDIENTS:

  • 8 slices of bread
  • 4 slices of ham
  • 8 slices of cheese
  • 150 grams sirloin steak (about 5.2 oz.)
  • 4-6 linguiças (Portuguese sausage)
  • kosher salt
  • black pepper

For the sauce:

  • 1 large blonde beer
  • 1 cup fried tomato sauce
  • 2 tbsp port wine
  • ½ cup beef broth
  • 1 tbsp salted butter
  • 1 onion chopped
  • 1 garlic minced
  • 1 tbsp cornstarch
  • ½ tbsp olive oil
  • 1 tbsp piripiri (Portuguese chili)

DIRECTIONS:

For the sauce:

  1. In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden.
  2. Pour the beer and simmer until the alcohol evaporates (about 5 minutes).
  3. Pour the beef broth, the fried tomato sauce, the port wine, the Piri Piri (chili) and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps.
  4. Simmer for a couple of minutes until the sauce is thick.

Francesinhas:

  1. Preheat the oven to 350ºF
  2. Cook the beef chopped in small strings. Season with salt and black pepper.
  3. Cook the linguiças sliced in half lengthwise.
  4. Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
  5. Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
  6. Cover with the sauce and serve with french fries.

Information & Photos © Boas Uvas, Taboadella, and Weinbauer – All Rights Reserved.
© Recipe courtesy of The Cookware Geek.

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November Sweet Club: Iowa

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Sweet Wine ClubPocas-LBV-Vintage-2012-PortPoças
Late Bottled Vintage 2012
Douro Valley, Portugal

NECTAR WINE STYLE

Poças Late Bottled Vintage (LBV) Port is based on a single harvest which is chosen by the oenologist as being of very high quality. After a period of between 4 and 6 years spent aging in wood, this wine is bottled and considered ready to drink, even though it also has great potential for further aging as it is an unfiltered Port. Ruby in color, the nose has notes of stewed black fruit, with floral and balsamic notes. The palate is long, enveloping and balanced with notes of red fruit jam.

Varieties: Field blend
Alcohol: 19.3% alcohol/volume
Residual Sugar: 112 g/L
Total Acidity: 4 g/L as Tartaric Acid
pH: 3.74
Certification: V-Label (vegan)
Sub-Region: Ervedosa do Douro (Cima Corgo), and Numão (Douro Superior)
Vine’s Age: 40-60 years
Soil: Schist
Harvest: Grape selection in the filed and harvested manually
Vinification: Matures in wood for 4 years, followed by a stage in the bottle until the moment of release
Winemaker: André Pimentel Barbosa
Technical Director: Jorge Manual Pintão
Serving Tips: Ideal as a dessert or convivial wine, goes especially well with chocolate petit gâteau, chocolate cake, Brie cheese, Camembert
Awards:

  • 90 points Wine Enthusiast
  • 90 points James Suckling

ABOUT THE WINERY:
The family-run winery Poças has been in continuous operation since 1918, with four generations of the Poças family now at the helm. Situated in the historic heart of the Douro region, it stands out as one of the few fully Portuguese-owned Port wine houses. Its three estates, each nestled in a different sub-region of the Douro’s Demarcated Region, draw on the distinctive terroir of that landscape to produce both Port and Douro-DOC wines. Guided by a blend of tradition and innovation, the company places strong emphasis on environmental stewardship, craftsmanship, and continuity of family legacy as it looks toward the next century in winemaking. Learn more here.

The Poças Family

Pocas vineyard landscape

Douro Valley arial view landscape with vineyards

Information & Photos © Poças – All Rights Reserved.

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December Sweet Club: Iowa

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Sweet Wine ClubQuinta-do-noval-late-bottle-vintage-bowQuinta do Noval
Late Bottled Vintage Unfiltered
Douro Valley, Portugal

NECTAR WINE STYLE

“This unfiltered LBV presents a deep ruby color and has an intense and elegant aroma. Great aromatic richness and a mouthful of ripe black fruits and spices. It has fine but solid tannins that gives it a structure of great amplitude and a long and flavorful finish. It is made to be enjoyed as soon as it is bottled.” – Carlos Agrellos, Technical Director

This wine is a remarkable example of the Noval style. Treated exactly like a Vintage Port with only noble grape varieties that are sourced exclusively from estate vineyards, trodden by foot and unfiltered. This expression differs in its extended aging, seeing five years in casks instead of the typical two years for Vintage Ports. Definitely an LBV with a difference, this wine has fine structured tannins, great freshness and purity of fruit. It is delicious to drink today, but will age beautifully in its bottle.

WINE DETAILS:

  • Analysis: 19.5% alcohol / volume
  • Varietal: Blend of six traditional Portuguese grape varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinta Cão.
  • Appellation: Douro Valley, Portugal
  • Aging: Matures for 5 years in French Oak
  • Fermentation: Grapes were trodden by foot to obtain the must, then during fermentation macerate to obtain the best possible extraction in the “lagares”, the traditional stone vats from the Quinta
  • Farming: The vineyard is farmed sustainably
  • Critical Acclaim:
    • 90 points – Wine Advocate
    • 90 points – Wine Enthusiast

Vineyard:
All grapes come from the Quinta do Noval vineyard, in Pinhão – the heart of the Douro Valley. A blend of these higher quality varieties are planted throughout the vineyard due to the major replanting project of the early 1990s. At this age, the fruit at the estate is entering the prime of quality.

Vintage Note:
2014 is characterized by heavy rainfall that was well distributed throughout the year. With reasonable temperatures in winter and a fresh month of August, the vines were able to maintain a healthy appearance, with lots of leaves throughout the cycle; this protected the grapes from the peaks of heat during the summer, safeguarding the health of the bunches. At the end of August, the harvest was looking wonderful, with beautiful, healthy grapes and an excellent sugar and acidity balance, ideal for making great Port.

WineStyles’ Wine and Cheese Pairing: This LBV Port from our ‘Nectar’ section will pair well with a strong cheese, such as a blue cheese. Learn more about our wine and cheese pairings here.

About Quinta do Noval:
Open since 1715, Quinta do Noval is one of the oldest Port houses known around the world. Today, Quinta do Noval is part of the international viticultural group of AXA Millésimes. It is unique among Port houses in that most of the Ports are made from estate-grown fruit and all of the vintage Noval wines are from the single Quinta Do Noval vineyard on magnificent old terraces. Their team is devoted to looking after their great vineyard terroir, and strive to make wines worthy of the Quinta do Noval name every year. Learn more about their history here.

Information and photos © Vintus and Quinta do Noval – All Rights Reserved.

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Casal Da Coelheira Terraços Do Tejo Red

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Azores_Beef_Stew_with_PotatoesMOLHA DE CARNE (Azores Beef Stew with Potatoes)

INGREDIENTS:

  • 3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
  • 1 cup white wine
  • 1 cup beer
  • 1 small can of tomato paste (5.5 fl oz)
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp ground allspice
  • 3 bay leaves
  • 1 cinnamon stick
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 cup water
  • 6 white potatoes chopped into large pieces

DIRECTIONS:

  1. Cut the beef into large chunks.
  2. In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
  3. Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
  4. Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
  5. Remove the lid, add the water and cover again. Simmer for 2 hours.
  6. Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.

© Recipe courtesy of Nelson Cardoso of Photos & Food.

OCTOBER WINE CLUB:

Bold wine Style logoCasal da Coelheira_Terraços do TejoCasal da Coelheira
Terraços do Tejo Red
Tejo, Portugal

BOLD WINE STYLE

Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.

Varietal: Aragonês, Syrah, Castelão
Region: Tejo, Portugal
Analysis: 13.6% alcohol / volume
Total Acidity: 6.10 g/L
pH: 3.64
Total Sugar: 0.9 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 60ºF-64ºF
Pairing: Pasta and white or red meat
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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Casal da Coelheira White

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Pan,Of,Garlic,Prawns,,Top,ViewGAMBAS AL AJILLO (Garlic Shrimp)

INGREDIENTS:

  • 10 frozen shrimp 16/20 count, heads on
  • 1 teaspoon table salt for shrimp brine
  • 2 teaspoons corn starch
  • 8 cloves of garlic
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • ½ teaspoon Spanish smoked paprika (pimenton)
  • 4 parsley sprigs + leaves for garnish

DIRECTIONS:

  1. Defrost shrimp by soaking them in cold tap water for 30 minutes.
  2. Twist the heads off of the shrimp.
  3. Using kitchen shears, peel the shrimp by cutting along the backs. Devein them.
  4. Sprinkle the shrimp with the cornstarch and mix thoroughly. Wash the cornstarch off of the shrimp.
  5. Pour 1 cup of water in a small bowl. Add the salt and stir thoroughly. Add the shrimp and let stand for 15 minutes.
  6. Meanwhile, peel and coarsely mince the garlic.
  7. Finely mince the chili pepper.
  8. Chop the parsley – medium coarse.
  9. Heat a 10″ pan over medium high heat.
  10. Once the pan is heated, add olive oil.
  11. Once the olive oil is heated (it should be shimmering), add garlic and chili pepper
  12. Once the garlic is brown, add white wine.
  13. Once the white wine evaporates and the mixture thickens, add smoked paprika.
  14. Add shrimp. Cook about 1 ½ minutes on both sides until shrimp are opaque and firm.
  15. Add parsley and stir.
  16. Serve in a medium bowl. Garnish with parsley leaves.
  17. Enjoy with a beverage of your choice. (hint hint)

© Recipe courtesy of 2 Food Trippers.

OCTOBER WINE CLUB:

Crisp Wine StyleCASAL-DA-COELHEIRA-WHITECasal da Coelheira
White
Tejo, Portugal

CRISP WINE STYLE

The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.

Varietal: Verdelho, Fernão Pires and Arinto
Region: Tejo, Portugal
Analysis: 13.1% alcohol / volume
Total Acidity: 6.59 g/L
pH: 3.21
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 48ºF-50ºF
Pairing: Fish or Seafood
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKER’S NOTES
Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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October Wine Club Pairing Recipe

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Spaghetti,Alla,Puttanesca,-,Italian,Pasta,Dish,With,Tomatoes,,BlackPORTUGUESE STYLE SARDINE SPAGHETTI

INGREDIENTS:

    • 2 tbsp olive oil
    • ½ red pepper finely sliced
    • 1 medium red onion, finely sliced
    • 3 cloves of garlic, minced
    • ½ cup of olives, sliced
    • 1 cup (18 small) cherry tomatoes, sliced in half
    • 2 tbsp tomato paste
    • ½ red chili pepper without excessive seeds, sliced
    • 1 tin of sardines
    • basil leaves, to taste
    • 200 grams of dried spaghetti
    • black pepper
    • lemon zest
    • ½ cup of white wine/lemon juice

DIRECTIONS:

    • Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
    • Add the red onion and garlic and sauté for a further 2-3 minutes.
    • Add the olives and let everything slowly fry until it reaches a softer texture.
    • Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
    • Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
    • Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
    • While you wait, bring a large pot of salted water to a boil. 
    • Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste. 
    • Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
    • Drain the pasta and add it immediately into the saucepan and gently combine everything.
    • Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).

© Recipe courtesy of We Travel Portugal.

OCTOBER WINE CLUB:

CASAL-DA-COELHEIRA-REDBold wine Style logoCasal da Coelheira
Red
Tejo,Portugal

BOLD WINE STYLE

Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.

Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca
Region: Tejo, Portugal
Analysis: 13.0% alcohol / volume
Total Acidity: 7.8 g/L
pH: 3.20
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 46ºF-50ºF
Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood
Longevity: Drink now or keep it until the end of 2024
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

Video and information © Casal da Coelheira – All Rights Reserved.

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August Sweet Club Iowa

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Sweet Wine ClubQuinta de la RosaQuinta de La Rosa
Extra Dry White Port
Douro, Portugal

NECTAR WINE STYLE

This Extra Dry White Port is a first class aperitif wine with a beautiful amber/honey color. It showcases excellent fruit, as well as hints of pear drop, on the palate, all while maintaining the quintessential La Rosa long, dry finish.

Varietal: Mainly Viosinho, Gouveia, Rabigato and Malvasia Fina
Analysis: 19.5% alcohol / volume
Total Acidity: 3.00 g/dm3
Residual Sugars: 20-30 g/dm
pH: 3.8
Aging: 2-3 years in large ‘tonels’ (large 550L pipes)
Production: Regularly

WineStyles Wine and Cheese Pairing: Enjoy on its own as a chilled aperitif.  Or serve with roasted almonds and olives, terrines and pâtés. Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

TERROIR:
Still largely unexplored, the terroir in the Douro offers incredible opportunities. La Rosa’s vines rise dramatically out of the river with the imposing Vale do Inferno vineyard, and climb majestically up to an altitude of 500m. The estate’s grapes are category A – the very best the Douro has to offer. The remarkable freshness and minerality that Quinta’s unique terroir provides, along with a steadfast desire to ensure their brandy is will integrated, means that all of Quinta de la Rosa’s Ports are made in drier ‘house style’ without any overpowering sweetness.

PRODUCTION:
The first pressings of the grapes are fun off and used in their white wines. When then pH starts to rise, the last approximately 10% of the juice is drawn off into stainless steel vats, to be made into white port, stopping the fermentation by adding brandy. The Extra Dry White Port is blended from stocks held at La Rosa and is aged in large “tunnels” for an average of 2-3 years.

Qunita De La Rosa White Port

ABOUT QUINTA DE LA ROSA:
Located along the river, a short distance from Pinhão, in the Cima Corgo subregion of the Douro, Quinta de la Rosa is a Single Quinta winery famed for its premium wines and ports. Having been family owned and run since 1906, La Rosa is committed to respectful innovation in its pursuit of excellence. All of the estate’s grapes are category A – the very best the Douro has to offer. La Rosa’s wines and ports continue to receive 95+ points and they have been invited to join the top 273 wineries in the world at Wine Spectator’s New York Wine Experience. Quinta de la Rosa has a commitment to sustainable farming and winemaking, as well as sustainable tourism, that shows in their efforts at their hotel and restaurant. Learn more about their story here.

© Information provided by Quinta de la Rosa

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Casas das Gaeiras Óbidos DOC

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Sautéed Fish with Mustard Tarragon Cream Sauce

INGREDIENTS:

  • 16 ounces mild white fish (orange roughy, haddock, cod)*
  • 1 tablespoon avocado oil
  • sea salt (to your taste)
  • 2 tablespoons shallot peeled and minced
  • 1 tablespoon white wine vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh tarragon

DIRECTIONS:

  1. *If using frozen fish, completely defrost according to package directions.
  2. Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
  3. When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
  4. Add shallots to the pan and cook until edges start to brown.
  5. Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
  6. Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

© Recipe courtesy of Simply So Healthy.

APRIL WINE CLUB:

Casa-das-Gaeiras-VBSilky styleCasa das Gaeiras
Óbidos DOC White Wine
Lisboa, Portugal

SILKY WINE STYLE

The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.

Varietals: Arinto, Chardonnay and Fernão Pires
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5 +/-1
pH: 3.3 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim: 89 Points and Best Buy by Wine Enthusiast 2020

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

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