November 2023 - Clube de Vinhos
Region: DOC Bairrada.
Grape varieties: Baga, Merlot.
Vineyard: Sustainable farming, certified by SATIVA. Vines planted in limestone clay soils with a minimum age of 20 years.
Winemaker: Paulo Nunes.
Soil: Limestone clay soils.
Vinification: Classical, in open “lagares” (stone vats). Spontaneous fermentation, with controlled temperature up to 28 C for 6 to 7 days. Aged in Oak Barrel for 12 months.
Notes: Rubi color with garnet tints. Notes of ripe red fruits with balsamic spices.
Suggested Serving Temp: Serve at 60–64°F. In good Conditions can be aged for the next 7 years.
Food Pairing: Pairs well with vast types of gastronomy, for its depth of body and color, but young fruit notes and bright acidity. Game, stews, meat roasts.
Fonte Do Ouro Red 2020
Region: Dao.
Grape varieties: Touriga Nacional, Alfrocheiro, Jaen.
Winemaker: Nuno Cancela De Abreu.
Vineyard: Characterized by fragmented small properties, but with a highly diverse use of the land – varietal agriculture and forestry, low intensity urbanization and patches of natural and semi-natural areas. They are mainly composed of vineyards and pinewood areas. The enhancement of Biodiversity also includes the promotion of ecological corridors, nest boxes and bath houses, which can prey on moths, hence protecting our vineyards form pests and diseases.
Soil: Granitic base loam, slightly acidic, poor in nutrients.
Vinification / Maturation: Fermentation with gentle maceration. After the malo-lactic fermentation, this wine aged for 6 months in French oak barrels.
Notes: Blackcurrant and cherry aromas. The freshness on the palate is complemented by smooth and elegant tannins, which are typical of the Dão wines.
Suggested Serving Temp: Serve between 60°F and 64°F.
Food Pairing: This would be my less conventional recommendation for Thanksgiving. Even though I think this wine is highly gastronomic and cand pair with the traditional
Hugo Mendes Rose 2021
Region: Tejo.
Grape varieties: 100% Touriga Nacional.
Winemaker: Hugo Mendes.
Soil: Clay and lime-stone soils.
Vinification: The grapes were hand harvested and left in a cold room (10ºC) for three days so that the pressing would not remove color. Whole bunch pressed followed directly . The clean must is allowed to ferment spontaneously in a controlled temperature of 17ºC (63ºF). After fermentation, the wine aged with lees, which were resuspended once a month, just to avoid oxidation and additions of sulfur. Direct bottling without stabilization nor filtration.
Notes: A young aroma of red fruit with attractive floral notes, a dry palate with unsuspected volume, freshness and flavor. Elegant and crisp profile. It surprises from start to finish.
Suggested Serving Temp: 50º F
Food Pairing: Pairs well with salads, grilled octopus, pasteis de bacalhau (codfish cakes) and white meats
This wine is also a continuation of last month, a 100% Touriga Nacional. Another great examples of a rose with touriga Nacioal.
Filipa Pato Nossa Calcario Baga Red 2017
Region: Bairrada DOC.
Grape varieties: Baga.
Winemaker: Filipa Pato.
Vineyard: For this wine the grapes come from different small plots of Filipa & William oldest vineyards (80 – 130 years). These 3 centenary vineyards were bought already some years ago and are fully converted to biodynamics.
Soil: Chalky clay midslopes from the Jurassic Inferior with eastern orientation to the sun and a very intense Atlantic influence (we are only 15 km from the ocean).
Vinification: The bunches are handpicked and handselected from centenary vineyards in Bairrada (3 to 4 bunches/vine). Partly destemmed, fermented in open oak “lagares” with some extraction (pigeage). After fermentation the wine is aged 18 months in 500/600l used “pipas”.
Notes: Bright intense dark cherry red colour with a ruby rim and great viscosity. The aromas are very pure dominated by violets, strawberries and subtle smokiness, a bit of spice when the wine is young, after 5 – 7 years the aromas get more complex, extremely energetic and with good concentration. The wine is almost generous with an intense structure and richness in harmony with the fine and noble tannins. It is neither too rough or too heavy, the body has an extremely silky texture and the acidity brings energy and liveliness. The aftertaste is a pure delight.
Suggested Serving Temp: 48°F.
Food Pairing: Simply cooked high quality meats (lamb, beef, veal, pigeon, duck, pheasant, partridge, hare, fillet of deer). Strong cheeses will give a good match too (Ami de Chambertin, Niza amanteigado, Castelo Branco amanteigado, Serpa).
Quinta Nova Rose 2022
Region: Douro Doc - Cima Corgo.
Grape varieties: Tinta Roriz (50%), Tinta Francisca (30%), Touriga Franca (20%).
Winemaker: Jorge Alves and Mafalda Machado. Viticulture by Ana Mota.
Vineyard: Located in the Cima Corgo sub-region, with a unique area of 85 hectares located within the UNESCO World Heritage Site. The vineyard has an average age of 45 years. Planted on very steep slopes, with up to a 45% slope. The land had to be shaped in function of three ways of planting vines: stone-walled terraces (12%), vertical planting on slopes (16%) and patamares (terraces) (72%).
Vinification: Whole cluster pressing. Aged 4 months in stainless steel tanks (50%); Fermentation and ageing for 4 months in old French oak barrels (50%).
Notes: Gorgeous pink pale colour, bright, intense aromas of raspberry and blackcurrant combined with wild mint. Delicate structure, silky texture, intense, fresh, transparent, good complexity and balance achieved by the combination of moderate acidity with fresh fruit and the concentration. Long and very accurately finish.
Suggested Serving Temp: 50ºF to 55°F,
Food Pairing: I believe you can serve confidently with your thanksgiving meal, from the turkey to the cranberry sauce or even Ham.
Beyra Natural Red 2021
Region: Beira Interior
Grape varieties: Mourisco, Rufete, Tinta roriz, Borrao, Tinta Amarela, Jaen and Touriga Nacional
Winemaker: Rui Roboredo Madeira
Vineyard: Planted on the plateau of Beira Interior, with an average altitude of 700M. “In Vermiosa, among the highest vineyards of Portugal, I returned to my origins, in the same winery where I made my first harvest.” Rui Roboredo Madeira
Soil: Schist and granitic with quartz veins.
Vinification: Hand-picked grapes, from organic vineyards and not irrigated as it was done in the past, were destemmed and crushed immediately upon arrival at the winery. Fermentation with wild yeast and without temperature control and a very gentle maceration done by hand. Aged in cement tanks until bottling.
Notes: This wine shows a very fruity nose with wild fruits with a very discrete, floral nuances, note its irreverence, smooth, wide and persistent palate with freshness and soft tannins.
Suggested Serving Temp: I love it chilled, otherwise 60°F.
Food Pairing: I think its perfect with anything Thanksgiving related or even on its own. This is the wine that you want to enjoy after some of the fuss of organizing and cooking food for an army or for that family member that just arrives and sits at the table.