Inspired by my recent trip to Portugal (see blog post of December 3, 2015) and eager to feature again robust, full-flavored and moderately priced wines from the edge of the Iberian peninsula, my wine tasting classes this March surveyed several different regions from this often overlooked but rising star of European wine regions.
Most of these wines were purchased at the Lisbon Wines & Liquors in Newark, New Jersey (see blog post of January 17, 2014) which has a extensive collection of Portuguese wines, including Ports, at very attractive price points. It's definitely worth a trip up the turnpike not only for the wines, but the restaurants, markets and cafés in this charming Lusophonic neighborhood.
A few notes about wine terminology in Portugal:
"Quinta" is widely used in the Douro region to refer to a winery/estate, similar to "Château" in France.
"Adega" is the analogous term used in the Alentejo region.
There are two main classifications of wine in Portugal:
"Vinho regional" otherwise known as Protected Geographical Indication, which is equivalent to the Vin de Pays in France. There are also sub-regions within a particular PGI. For example, in the Alentejo region there are eight different sub-regions.
"Denominacao de Origem Controlada" (D.O.C.) which is the higher classification and is equivalent to the Appellation d'Origine Controlee in France.
Most of these wines were purchased at the Lisbon Wines & Liquors in Newark, New Jersey (see blog post of January 17, 2014) which has a extensive collection of Portuguese wines, including Ports, at very attractive price points. It's definitely worth a trip up the turnpike not only for the wines, but the restaurants, markets and cafés in this charming Lusophonic neighborhood.
A few notes about wine terminology in Portugal:
"Quinta" is widely used in the Douro region to refer to a winery/estate, similar to "Château" in France.
"Adega" is the analogous term used in the Alentejo region.
There are two main classifications of wine in Portugal:
"Vinho regional" otherwise known as Protected Geographical Indication, which is equivalent to the Vin de Pays in France. There are also sub-regions within a particular PGI. For example, in the Alentejo region there are eight different sub-regions.
"Denominacao de Origem Controlada" (D.O.C.) which is the higher classification and is equivalent to the Appellation d'Origine Controlee in France.
Wine Regions of Portugal
Whites
QG (Quinta de Gomariz) Alvarinho 2014 (about $17 plus tax, at PA state store)
Varietals: 100% Alvarinho
Region: Vinho Regional Minho
Production/Tasting Notes: Racy (lively), fresh; intense citrus (grapefruit) and floral notes on the nose; tart, crisp acidity with persistent minerality; lingering finish.
Food pairings: salads; grilled fish, seafood; shellfish; poultry; Asian cuisine
12.5% alcohol
Quinta de la Rosa White 2011 (about $20, reduced from $30, at PA state store)
Varietals:
35%
Viosinho, 35% Rabigato with the rest being mixed varieties such as
Gouveio and Códega do Larinho among others
Region: Denominacao de Origem Controlada (D.O.C.) Douro
Production/Tasting Notes: partially fermented and matured in barrels for 6 months (50%) and the rest in stainless steel tanks before being bottled in May 2012; harvested between August 9 and September 31 (sic); well-balanced with good natural acidity; full-bodied; rich and smooth on the palate, backed up with persistent minerality.
Food pairings: tapas; summer salads; grilled/broiled full-flavored fish – swordfish, dourado, Dover sole; seafood; shellfish
13.5 % Alcohol
Cartuxa
Evora Branco (White)
2013 (about $12 plus tax, in Newark, NJ)
Varietals: 50% Antao Vaz; 50% Arinto
Region: Denominacao de Origem Controlada (D.O.C.) Alentejo
Production/Tasting Notes: The wines take their name from the Carthusian monks, who since 1598 have lived a life of solitude and prayer in the Monastery of Santa Maria Scala Coeli. Produced and bottled by Fundacao Eugenio de Alemeida at Adega Cartuxa, Evora, Portugal; granitic soil; fermentation in stainless steel vats; lees aging for 9 months with batonnage (stirring of the lees); first produced in 1986; delicate fragrant(citrus) aromas; fresh, crisp acidity;harmonious; persistent lingering finishmedium bodied
Food pairings: grilled fish, seafood; shellfish
14%
alcohol
Esporao Reserva White 2013 (about $15 plus tax, in Newark)
Region: D.O.C. Alentejo
Production/Tasting Notes: Produced by Herdade do Esporao, farmed under principles of integrated production, respecting traditions winemaking techniques, and diversity grape varietals; stainless steel fermentation followed by partial aging for 6 months in French and American oak barrels; bottled in March 2014; soil – granite and schist origin with clay loam; aromas of rich, intense, notes of peach and grapefruit, well integrated toasty notes; palate is creamy and complex, well balanced, deeply fruity with minerality and a fresh and persistent finish; drink by 2018
Food pairings: tapas; grilled/broiled full-flavored fish – swordfish, dourado, Dover sole; seafood; shellfish
14 % Alcohol
Reds
UDACA Vinho Tinto (Red Wine) Dao 2013 (about $7 plus tax, in Newark)
Varietal: Touriga Nacional; Alfocheiro; Tinto Roriz (Tempranillo); Jaen
Classification: D.O.C Dao
Production/Tasting Notes: Produced and bottle by Uniao das Adegas Cooperativas do Dao (UDACA); soil – granite, clay and limestone; controlled temperature fermentation for 5-6 days; ruby colored; complex aromas of ripe red (dried) fruit and spice; soft, velvety on the palate with persistent finish; medium-bodied; may be cellared for up to 5 years
Food pairing: sausage, chorizo; hard cheeses
13% Alcohol
Chao das Rolas (turtle dove) 2013 (about $9 plus tax, in Newark)
Varietals:; 35% Aragonez (Tempranillo); 35% Alicante Bouschet; 10% Trincadeira; 10% Syrah; 10% Castelao
Region: Vinho Regional Peninsula de Setubal
Production/Tasting Notes: Produced and bottle by Herdade da Comporta (1st year of production 2003). Stainless steel fermentation; deep garnet color; very ripe fruit and jammy notes on the nose; round, smooth and full-bodied on the palate with gentle acidity and lingering finish. (85 points, Wine Enthusiast)
Food pairing: grilled meats; cheeses
13% Alcohol
Heradade do Esporao Quatro Castas 2014 (about $17 plus tax, in Newark)
Varietals: 25%Touriga Franca; 25% Cabernet Sauvignon; 25% Syrah; 25% Alicante Bouschet
Region: Vinho Regional Alentejano
Production/Tasting Notes: Sustainably farmed vineyards; separately vinified: Touriga Nacional (red berried fruit aromatics) – stainless steel fermentation; 6 months aging in American oak; Cabernet Sauvignon (structure and elegance) - stainless steel fermentation; 6 months aging in French oak; Syrah (mocha notes on the nose;solid mid palate fruit) – robotic plunging vinification; 6 months in American oak; Alicante Bouschet (for intensity and balance) stainless steel fermentation; 6 months aging in stainless steel. Dense and compact palate with bright fruit and integrated toasty oak. May be cellared up to 2021.
Food pairings: braised meats; pork and claims; hearty cheeses
14.5 % alcohol
Crasto Douro Red 2013 (about $14 plus tax, in Newark)
Varietals: 35% Touriga Nacional; 30 % Tinta Roriz; 25% Touriga Franca; 10% Tinta Barroca
Region: D.O.C. Douro
Production/Tasting Notes: Produced and bottled by Quinta do Crasto; granitic soils; deep, violet color.
Winemaker's notes: “Fresh on the nose, with intense berry fruit aromas and elegant floral notes. Balanced and well-structured on the palate, with berry fruit flavours. The tannins are round and finely-textured. Elegant and lingering finish”;
Wine Spectator notes: "Powerful, with concentrated slate and mineral notes to the dark currant, dried berry and raspberry ganache flavors. Very lithe midpalate, with a long, focused finish. Drink now through 2020." (91 points).
Food pairings: grilled meats; tomato based dishes; curries
14% alcohol
For more recommendations from my previous class on Portuguese wines, please see blog post of January 20, 2014.
