Tag Archives: portuguese wine

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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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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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.

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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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Costa Lusa IG Lisboa Red Wine

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Shepherd's-Pie-With-Ground-Beef-Potato-And-Cheese-On-WoodenShepherd’s Pie

INGREDIENTS:

  • For the Potatoes:
    • 1 ½ pounds russet potatoes
    • ¼ cup half-and-half
    • 2 ounces unsalted butter
    • ¾ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 egg yolk
  • For the Meat Filling:
    • 2 tablespoons canola oil
    • 1 cup chopped onion
    • 2 carrots, peeled and diced small
    • 2 cloves garlic, minced
    • 1 ½ pounds ground lamb
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons all-purpose flour
    • 2 teaspoons tomato paste
    • 1 cup chicken broth
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons freshly chopped rosemary leaves
    • 1 teaspoon freshly chopped thyme leaves
    • ½ cup fresh or frozen corn kernels
    • ½ cup fresh or frozen English peas

DIRECTIONS:

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

© Recipe courtesy of Alton Brown from Food Network.

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Bold wine Style logoCosta Lusa Lisboa_Red_wineCosta Lusa
Lisboa Red Wine IG
Lisboa, Portugal

BOLD WINE STYLE

Ruby red in color with red fruit aromas, the IG Lisboa red wine has a rounded palate with ripe tannins and an elegant finish.

Varietal: Touriga Nacional, Aragonez and Castelão
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in small, stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Winemaker: Carlos Eduardo

REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast. The multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, and warmer and drier in the areas protected by Montejunto mountain.

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April Wine Club Pairing Recipe

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© Photo from the Olive Magazine

Portuguese Prego with Green Piri-Piri

INGREDIENTS:

  • Sandwich:
    • 1 clove garlic, crushed
    • 2 small rump steaks (about 150g each), all fat trimmed
    • 2 tbsp olive oil 
    • 1 tbsp sherry vinegar 
    • few stalks of flat-leaf parsley 
    • 2 ciabatta rolls, lightly toasted
    • 2 handfuls of Arugula 
  • Green Piri-Piri Sauce:
    • small handful of basil leaves
    • small handful of flat-leaf parsley leaves
    • 1 jalapeño, roughly chopped
    • 1 tbsp sherry vinegar
    • 2 spring onions, chopped, including green bits
    • ½ a clove of garlic, roughly chopped
    • ½ tsp granulated sugar

DIRECTIONS:

  • STEP 1: Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smooth everything together, then use a rolling pin to bash the steaks a few times. Leave to marinate for 1-2 hours. 

  • STEP 2: To make the sauce, put all the ingredients into the blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe, but will keep for a week in an airtight jar.

  • STEP 3: Heat a griddle or frying pan to high. Remove the steaks from the bag, brushing away the garlic and parsley stalks. Season the steaks well with salt and pepper, then sear the steaks for 2 minutes on each side. Set them aside on a plate to rest. Cut the ciabatta rolls in half, then toast on the griddle or frying pan. Then, put the ciabatta halves onto the plate, toasted side down, to soak up any juices. 

  • STEP 4: Slice the steaks, then top the rolls with the green sauce and arugula. Enjoy!

© Recipe courtesy of Olive Magazine.

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Bold wine Style logoCasadasGaeiras-VTCasa das Gaeiras
DOC Obidos Red
Lisboa, Portugal

BOLD WINE STYLE

The DOC Óbidos Red wine has distinct notes of blackberries and blackcurrant with hints of coffee, and subtle nuances of cloves and black pepper. All flavors are in balance with the body and freshness of the wine.

Varietal: Syrah, Touriga Nacional and Tinta Roriz
Analysis: 13.5% alcohol / volume
Region: Lisboa
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:

  • Gold in Berliner Wein Trophy 2020
  • 90 Points and Best Buy by Wine Enthusiast 2020

THE REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast, in a range not exceeding 40 km wide. This multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, cooler and wetter in the areas closer to the sea, warmer and drier in the areas protected by Montejunto mountain.

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras can be considered Parras Wines’ 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 their winemaker 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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March Sweet Club Iowa

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Sweet Wine ClubLate Bottled Vintage Singlevineyard-small (1)Quinta Do Noval
LBV Single Vineyard Port 2014
Douro Valley, Portugal

NECTAR WINE STYLE

The Late Bottle Vintage (LBV) Single Vineyard Port is a remarkable example of the Noval style. It is treated exactly like a Vintage Port, with the use of only noble grape varieties sourced exclusively from estate vineyards, trodden by food and unfiltered. Unlike other Vintage Ports, however, this LBV Port goes through extended aging of five years in casks (instead of the typical two years). It has fine structured tannins, great freshness, and purity of fruit. 

Analysis: 19.5% alcohol / volume
Varietal: Blend of six traditional Portuguese grapes – Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinta Cão.
Fermentation: Grapes were trodden by foot to obtain the must, then during fermentation, they were macerated to obtain the best possible extraction in the “lagares”, the traditional stone vats from the Quinta.
Aging: Matures for 5 years in French Oak
Farming: The vineyard is farmed sustainably
Appellation: Douro Valley, Portugal
Serving Suggestion: Delicious to drink today, or it will age beautifully in its bottle
Critical Acclaim:

  • 90 pts. Wine Enthusiast – “It is nicely aromatic, with a touch of eucalyptus. The structure is downright impressive, and this needed the time in cask. It tightens slowly but inevitably as it airs out. The fruit flattens a bit at the same time, though. This is still a pretty nice achievement in the vintage. Noval doesn’t make traditional LBVs that fall apart—and it will stay on a plateau for a long time.” – Mark Squires, 9/2020

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

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, which 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.

ABOUT THE VINEYARD:
All grapes come from the Qinta do Noval vineyard in Pinhão – the heart of the Douro Valley. Due to the major re-planting project of the early 1990’s, these higher quality varietal blends are planted throughout the vineyard. At this age, the fruit at the estate is entering its prime quality.

ABOUT THE WINERY:
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 here.

© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval

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May Sweet Club

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Sweet Wine ClubBroadbent_Madeira_Rainwater_NVBroadbent Selections
Rainwater Madeira NV
Madeira, Portugal

NECTAR WINE STYLE

The Rainwater Madeira has a light, toffee-scented bouquet with hints of crème brûlée. The wine highlights subtle notes of marzipan, raisin and fresh fig that become more well-defined and bold as it aerates. On the palate, it is sweet and spicy on the entry. At first, it is quite understated with smoked walnut, nougat, cumin and Chinese 5-spice. As it continues to build, the wine becomes beautifully balanced and harmonious with traces of red chillies, dried honey and walnuts at the finish.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
RS: 74 g/L
pH: 3.1
Total Acidity: 6.4 g/L (tartaric)
Total Sulphur: <15 mg/L
Annual Production: 20,000 cases x 12/750 ml
Winemaker: Juan Teixeira
Critical Acclaim: 90 points – Neil Martin, eRobertParker.com #202, August 2012

Pairing: Serve slightly chilled on its own or with antipastos, cheeses, or sweet desserts.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION: 
“Combining different wines together, we try to have a final wine with high quality. Blending helps to balance the wine, to add layers of flavors and better integrate the sugars and acids.  Blending allows us to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, off course, reduce the negative impacts, if any, that some harvest years may present.” – Broadbent Selections

Broadbent_Madeira_Fine_Rich_SweetBroadbent Selections
Fine Rich Sweet
Madeira, Portugal

NECTAR WINE STYLE

Broadbent’s Fine Rich Sweet Madeira has notes of caramel, light fruits, toasted nuts and sesame. It has a well-balanced acidity and clear, fresh aftertaste. This is a well made, uncomplicated Madeira.

Analysis: 19% alcohol / volume
Varietal: 98% Tinta Negra, 2% other regional red varieties
Residual Sugar: 106 g/L
pH: 3.42
Total Acidity: 5.18 g/L (tartaric)
Total Sulphur: 36 mg/L
Winemaker: Juan Teixeira

Pairing: Serve slightly chilled on its own or with antipastos, strong cheeses, chocolate or dessert.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION:
“The harvest period started mid September, concluding the 2nd week of October. The grapes were de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at a controlled temperature in stainless steel tanks. Fermentation stopped after 6 or 7 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification was made in strict accordance with traditional methods. Aged in old oak cask in the traditional “Canteiro ”system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled.” – Broadbent Selections

Bartholomew Broadbent

Bartholomew Broadbent

ABOUT BROADBENT SELECTIONS:
Broadbent Selections, Inc. was founded in 1996 by Bartholomew Broadbent, who established Premium Port Wines in 1986 and is considered responsible for the reintroduction of Madeira to the United States in 1989. The company acts as the U.S. national importer, distributor and representative for wineries from around the world. Bartholomew was named one of the “fifty most influential people in the wine world.” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year in 2005 by Wine Enthusiast Magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur Magazine and Dun & Bradstreet. Today, he has expanded from his pivotal role in the breathtaking growth of Port and Madeira to “exert a profound influence on the US wine market” says Decanter. Learn more here.

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