A Portuguese Wine Dinner

At a recent gathering, a circle of wine-loving friends enjoyed an array of Portuguese wines, including a white Port, that I assembled for the occasion.  As readers of this blog and attendees of my wine tasting classes will attest, I've been a major booster of Portuguese wines for many years.  They remain, in my opinion, the best deal for solid, good quality wines at very affordable prices.  To wit, all but the Port and the Dom Martinho wines, came in at less than $10 a bottle at Lisbon Liquors in Newark, New Jersey.  You will find a fair selection of Portuguese wines, at somewhat higher prices, in Pennsylvania wine stores and at Total Wine in Jersey and Delaware, but it's definitely worth a trip up to the Ironbound neighborhood in Newark to partake of the tastes and flavors of this Lusophone community which I have already written about in a previous post.  
http://phillywineguy.blogspot.com/2014/01/ironboud-newarks-destination-for.html


The wines were accompanied by delicious antipasto (cheeses, chorizo, prosciutto, marinated mushrooms, fresh anchovies, etc), a main dish of stuffed pork loin, roasted brussels sprouts salad, pasta with tuna, roasted cauliflower with pine nuts and raisins, and flat breads topped with roasted red peppers and caramelized onions.

Saude!














 
 



Cambridge Ice White Port (NV)

 








Classification: Port

Varietals: Rabigato, Malvasia Fina, Moscatel, Códega, Viosinho

Production/Tasting Notes: Vinification in stainless steel vats with automatic pumping. De-stemmed grapes, half tanning, one day of fermentation with the masses, one day fermentation in open spout; golden yellow color; aroma is young, floral, with notes of apricot in syrup and orange peel; velvety palate with balanced acidity; notes of honey 

Food Pairing: Drink as an aperitif, as a starter or on any other occasion; serve well-chilled or on ice

Alcohol: 20%


Esporão Duas Castas 2016

 







Classification: Vinho Regional Alentejano (Indiçao Geografica  Alentejano)

Varietals: 50% Roupeiro; 50% Viosinho

Production/Tasting Notes:  Whole bunch pneumatic pressing, cold settling, temperature controlled stainless steel fermentation (14ºC), ageing on fine lees, stabilization, filtration; vinified separately; Roupeiro - delicate floral aromatics with stone fruit on the palate; Viosinho - fresh citric and orange blossom aromatics accompanied by strong finishing acidity on the palate; fresh, rich and full bodied with a light mineral touch and a long persistent finish.

Alcohol: 13.5%


Quinta da Alorna Arinto 2017

 




Classification: Denominaçao de Origen (DOC) do Tejo

Varietal: 100% Arinto

Production/Tasting Notes: Grapes come from two distinct areas in Quinta da Alorna, Charneca and Leziria;  destemmed in full and then pressed; after must was clarified, fermentation at 14ºC in stainless steel vats began; before bottling, wine was placed in batches, stabilized and filtered.
Nose: intense aroma with notes of citrus fruits, banana and green tea.
Palate: flavor is unctuous and the acidity level balanced, adding vivacity to the wine.
Finish:  persistent, sustaining the aromatic sensations.

Food Pairings: Fish with different types of sauces; shellfish; soft sheeses and cheeses with a mild aromatic intensity

Alcohol: 13.5%


Adega Mãe Pinta Negra Tinto Red 2016

 




Classification: Vinho Regional Lisboa

Varietals: 52% Aragonez (Tempranillo); 48% Castelao

Production/Tasting Notes: limestone soil; Atlantic climate; fermentation in stainless steel vats, controlled temperature (22-25 °C) for 10 days; intense nose with notes of fresh fruit, wild berries and floral light; Very soft in the mouth with a sweet tooth tannins; serving temperature 
59 °F

Food pairing: grilled meat, pasta

Alcohol: 14%


Cabriz Colheita Selecionada  Vinho Tinto

 




Classification: DOC Dao

Varietals: 40% Alfrocheiro; 40% Tinto Roriz (Tempranillo); 20% Touriga Nacional

Production/Tasting Notes: Crush with total destemming, alcoholic fermentation at 26°C and prolonged skin maceration; 6 months aging in French oak barrels; aroma: fresh red fruits, forest fruits jam, spices and toasted notes; palate: fruity, smooth, elegant, harmonious. (2014 vintage - 90 pts, Wine Spectator, April 2, 2016)

Food pairing: soft cheese, delicate fish, white and red meats based on Mediterranean, Chinese, Indian and African Cuisine. Consume at 64. °F 

Alcohol: 13%

Dom Martinho (Quinta do Carmo) 2016

 




Classification: Vinho Regional Alentejano

Varietal: 50% Aragonez; 30% Trincadeira; 15% Alicante Bouschet; 5% Cabernet Sauvignon

Production/Tasting Notes: 6-9 months months aging in barrels; aromas of ripe wild fruits, especially ripe red fruits and some compote; balanced acidity of this wine gives it a freshness and unique balance.

Food Pairing: meat and game dishes, partridge, rabbit or wild boar;

Alcohol: 14%

Vallado Vinho Tinto 2015

 




Classification: DOC Douro

Varietals: 25% Touriga Franca; 25% Touriga Nacional; 25% Tinta Roriz; 5% Sousao; 20% Mixed Old Vineyard
Production/Tasting Notes: Fermented in 10 and 5 ton stainless steel tanks for a week under controlled temperature varying between 25º and 27ºC;  70% aged for 16 months in stainless steel tanks; the remaining 30% aged in 225 litres used French Oak barriques (3rd and 4th year) for 16 months until final blending; bottled in February 2017Aroma: concentrated, with intense mature red fruit aromas, hints of violets and "esteva" (a local Portuguese resinous bush); mature round tannins; long persistent finish
Alcohol: 13.5%