Portugal

Almost Seductive

Posted on December 10, 2020 by Roger Harmston

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This one is for the modern stylists. Nicely balanced. Quite Fruity but with good structure and has a bright freshness about it.

A very pleasant wine – either by itself or paired with Continental cuisine – pasta, cheeses, and crusty breads.

The game changed in the early 1990s when international investment arrived with the opportunity to modernize and update. New and old vintners alike found new markets to showcase their indigenous grapes.

The family of vintners has found that Touriga Nacional is the most flexible of grape varieties because it adapts so well to both dry and wet conditions. The vines are planted up and down the slope and patamares (terraces) with one or two rows of vines.

It is a lovely blend of 30% Tinta Roriz, 25% Touriga Franca, 35% Touriga Nacional and 10% Tinta Barroca

2018 Flor de Crasto

14% Alcohol

$17.99

Happy with the Change Up

Posted on September 29, 2020 by Roger Harmston

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Very little stayed the same from initial thought to what ended up on the plate.

Everything changed around the lamb chops and we moved from a South African Cab Sav to Northern Portugal and a Touriga Nacional to go with it.

It all ended well and we very much enjoyed the wine. Expressive. Smooth and rich with just a touch of oakiness.

Serve it a little cooler than room temp and you’ll really experience the complexity.

When you’re looking for something to serve with spicy meats — this would be a great go to.

I’m going to look for some of the whites from Opta and it’s wine maker, Nuno Cancela de Abreu. I like the style of their wines and the uniqueness of the grapes.

Dao Touriga Nacional by Opta.

13% alcohol

Regularly $24.99, on sale for $22.49 when the Goddess of WHine put it in the 3rd mystery case.

UPC: 05604816000633

A House Divided

Posted on July 14, 2020 by Roger Harmston

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890283

DAO – Pedra Cancela Selecao 2016

Regularly $17.99 On Sale for $16.99

13% Alcohol

Northern Portugal – Dao Region

A blend of Touriga Nacional, Alfochiero, and Tinta Roriz. They rested six months in oak barrels and three months in bottle prior to release.

Very diverse reactions to the first sip. Bron’s comment was Not sure we would take that anywhere because I’m not sure how they would react to it.

Moi, on the other hand, loved it at first swirl. It’s definitely a different blend of grapes which might not appeal to a lot of palates.

Decanter World quite likes it because they give it 96 points, and a Gold Medal Decanter World Award.

Did it stand up during dinner?
You betcha. But, as Bron says, there’s definitely cherry in there

When I made the tzatziki – was very glad that I had sheep yogurt in the fridge. The extra little zing helped bring out the flavours of both the wine and what I did to the Moroccan style meatballs using warm spices (cinnamon, cumin, coriander, ginger). Fresh lettuce from the grand daughter’s garden. Thin Pita from our Persian Baker.

Frozen Yo(gurt) with Cloved Apricots for dessert.

Winner White from Portugal

Posted on July 11, 2020 by Roger Harmston

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Code: 156059

Setubal Jose Maria Da Forseca

Portugal

11.5% Alcohol

Regularly $13.49, on sale for $9.99

Seaside, the Setubal Peninsula is directly south of Lisbon. Another limestone-centric hilly region where both the reds and the whites have gained acclaim. They’ve been doing wines here since the 5th Century BC – so they’ve got it figured out, and that’s why they’ve won a lot of international awards.

Moscatel de Setubal and Arinto Grapes. Dry. Crisp. Lovely body. A great blend.

Quite different than the Spanish Rueda Valley Spanish White the other night, but just as enjoyable. It would be interesting to have both these at a tasting together.

Can you spare me a rib … or Six

Posted on June 22, 2020 by Roger Harmston

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DAO – PEDRA CANCELA SELECAO DO ENOLOGO

Code 890293$17.99

a 96 Pointer Gold Medal Decanter World Wine Awards 2019

Lots of aroma. Medium Bodied with LOTS of flavour.

Dao is one of the oldest and most established wine regions of Portugal. (North Central) being first recognized in 1908. They use lots of French and Portuguese Oak.

A new experiment. Instead of our traditional way of doing pork ribs, Bron decided that we would try Valerie Bertinelli’s version. Less muss, easier clean up but just as tasty as Linda Gogolski’s version (which we’ve done since she did them for us 35 years ago in Washougal Washington).

Methodology certain is worthwhile – save 30% on prep and 90% on cleanup by doing it this way. But, next time, will go back to using Linda’s sauce.

Musica was Madredeus – Portuguese Fado