The Portuguese are serious about good (read: fresh, wonderfully varied and never bland) food. To understand something of their wine, it helps to pay attention to some of the culinary influences on Portugal. Foremost among European nations for their exploring of the world in the 1400s, 1500s, and 1600s numerous Portuguese expeditions took them from Mothership Portugal to Morocco, Grand Banks of Newfoundland, Brazil, west, south and east coasts of Africa, then India and China. Long months at sea and settlements at many points along their travel routes meant learning to find, prepare and adapt hundreds of local food ingredients into Portuguese national culinary habits. My theory (No. 463) as to why the Portuguese food tradition enfolded so much more international flavour and flare and daring, compared to, say, the British who also went exploring but only came back with tea, is that unlike the British, the Portuguese had a long history of wine. Where wine is part and parcel of the culinary experience, attentiveness to the world of food is simply a logical extension. Each spurs the other on in quality.

This might also explain why you can go nowhere in Portugal without being told. “Ah, this wine goes so well with food.” Which food? “All food.” And, strangely, they’re usually right. The best red wine and fresh seafood pairing I’ve ever had was with Portuguese red wine.

Most Portuguese red wines are hugely tannic, “chewy” and can age beautifully for years in the bottle. Almost all of them over-deliver for the price on their big fruit, full body, new (to us) enchanting flavours, and the long, satisfying finish. So one wine-writer enthusiastically captioned his article, “Could This Be Portugal’s Year?”

Enjoy

Doug’s Wine Picks for the Week

TE Red

Portugal ($15.25 – ID# 15744).
Just arrived. Saskatchewan is the only province in Canada to have this killer value wine. Description: TE stands for Terra de Estremoz, or, “the soil of the Estremoz area” in the south of Portugal. The Marble and clay soils and Mediterranean climate bring out the best in these Portuguese grape varieties: Arogonez (or Temperanillo), Trincadeira and Castelão. Delicious deep fruit, incredibly smooth – no harsh tannins here. Food Pairing ideas: Wonderful on its own and with any number of your favourite foods including pastas, pizzas, red meats, herb-rich soups, burgers… and the list goes on.

Medeiros Regional Red

Portugal ($20.26 – ID# 15810).
From the vineyards of Antonio and Alicia in Alentejano in the south of Portugal. Perhaps this is the Portuguese answer to California reds (costing much more). The Medeiros vineyards are near a lake filled with resident and migratory birds. Produced from their own hand picked Aragonez, Syrah, Touriga Nacional and Cabernet Sauvignon grape varieties, the wine is matured in French oak barrels for 12 months helping tame the tannins. Thick, black, concentrated fruit but accessible. Decant and enjoy immensely. Food Pairing Ideas: Grilled and roasted red meats, creamy and strong cheeses.

All wines listed are available in Saskatchewan through your local government liquor store or rural liquor franchisee. If they don’t have it in stock, request it by ID# – they’ll bring it in.

From a wine lover’s point of view, it’s noteworthy that Jesus’ public work and death are book-ended by wine. In the village of Cana Jesus performs his first public miracle when he agrees to his mother’s request to rescue a young married couple from the humiliation of running out of wine for all the collected community and guests. Water becomes very, very good wine. And lots of it…..equivalent to about 800 bottles of wine! Plenty for the days-long celebration. Then, three years later, the night before his death, Jesus with his closest friends, highlights wine as symbolic of something God-grand. Evil’s strongest grip –death- is about to lose its finality as Jesus submits to a humiliating death to in turn conquer it with his resurrection.

Easter Sunday calls for a good bottle of wine…….and maybe a chocolate egg or two.

Enjoy.

Made and aged in French oak barrels for 8 months. Bright yellow colour with a touch of green. Citrus aromas mingle with hints of honey and vanilla. A complex wine, well structured and with a long, balanced and mineral finish.

This is a wine with character. The nose shows intense notes of grapefruit peel, tropical fruits
and ripe pineapple. The palate is juicy and well-balanced offering a large range of flavours.
The intensity of aromas lends to a rich, smooth and long finish.

Ideal to Serve at 10-12°C with fish and shellfish.

Vinification:
Traditional, cold maceration and overpumping with aeration or cap punching, fermentation temperature 28-30°C., maceration approximately 3 weeks.

RELAX Pinot Grigio is a light to medium-bodied wine boasting peach, citrus, pear and green apple flavors with a bright, crisp acidity and fresh, lingering finish.

Pairing Suggestions
RELAX Pinot Grigio is perfect on its own or as a complement to light foods like salads, seafood, poultry and pastas.

It’s ideal for nights spent laughing with friends and worry-free weekends filled with good company and great music.

A blend of Sauvignon blanc 67%, Chardonnay 33%, this 2011 Cuvee blanc takes this wine to a new level. Ripe citrus, with pears and apples, rounded off with lively zesty acidity. This wine is crisp and clean and is perfect for any occasion…

Maturation potential:
Eikendal Cuvée Blanc is perfect for drinking now, but it will keep its refreshing style for the next 12 months. This wine is perfect to enjoy with a light salad, a picnic with summer fair, or just on it’s own as an aperitif. Enjoy now, through 2013.

Cherry tobacco and beautiful ripe berries. Wine is so clean and fresh with a sweetish, velvety and round pallet. Medium bodied and made to drink at least a bottle…or 2!

Maturation potential:
The Rouge 2011 has been produced in a style to enjoy right now, but can be stored away for a year or two.

Serving Recommendations:
Enjoy this wine with good friends around a fire, with light Italian dishes such as Spaghetti Bolognese, or a cured meat platter.
Enjoy now through 2013

A favourable Mediterranean climate and clay/marble soils compose an ideal site for the unique grape varieties of Aragones, Trincadeira and Castelão. Showing a bright red colour with a deep violet hue, this is a great example of a real Alentejo wine; a happy combination of ripe fruit, freshness and a soft structure.
Best served at 16º-18ºC.