Tag: wine

Portugal as a land of wine: Azores and Madeira

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Madeira wine, or just Madeira, is also known as Generoso Madeirense or Vinho de Torna-Viagem and is produced on the island for over 500 years.

Departing ships loaded with wine, considered second-class, made possible to discover the power and impact of fermentation. The wine was stored in the cellars of the ships for over a year and the accumulated heat in the tropical region cruises transformed it into excellent nectar.

When fermentation happened on solid ground, two types of technique that originated 2 kinds of wine were developed: the “canteiro” wine, fermented in barrels stored in the top storage during the early years, which lower floor as they aged (you can drink them from the 4th year); the “estufado” wine heated in vats at 55° C for 3 months, which can be consumed from the 3rd year. In the Azores of the XIX century, the “estufado” wine was a strong-tasting drink and colour similar to Sherry.

Madeira is a fortified wine, rich, with an alcohol content between 17 and 22º, which remains in oak barrels through a slow and concentrate oxidation process. This type of wine is divided into: Blend, wines of varying age, with an average of 10 years and from the same strain; Colheita (vintage), wines from the same vintage and a single strain. They can be consumed from the 4th year; Vintage, which ages at least for 20 years and then must pass a test that determines the authorization to be bottled or not. These are wines of great age, great acidity and freshness. There are some Vintage 1975 in perfect condition.

However, the fame of the islander wines do not spread to all the islands in the same way.

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Wines from Azores“Pasado” wine (Malvasia strain) and “Seco” wine – produced on the island of Pico, had a vinification process similar to that of Madeira, where the fermentation was interrupted by adding brandy, as with the Port wine, but the wines from Azores were considered lower quality than Madeira wines.

Probably because of the lack of data existing on the issue, for a long time it was believed that the wine elaboration was limited to the islands of Pico and Graciosa, but they were actually all devoted to the growth of vineyards. Although they were rocky islands with very difficult climatic conditions, as a result of volcanic eruptions, the Azores have performed an intensive effort of vineyard planting.

In the first half of the nineteenth century the islands suffered an aggressive outbreak of powdery mildew, which forced the replacement of strains such as Verdelho (white Verdejo), and instead some American vines were planted, especially the strain “Isabela” (banned today in Europe for its high content of methanol).

The elaboration of spirits suffered a considerable increase, and flavours multiplied, from molasses brandy of the island of S. Jorge, to the dark spirits of Terceira, and the red fig, loquat and peach liquor, from Pico Island.

White wine recovery was gradually achieved and one of the examples of the history of wine in Azores is the Cooperative Winery of Graciosa Island.

In Madeira, the Madeira rum, white and aged, has won a role that can even be visited – the “Engenho do Porto da Cruz” is a museum centre, near the “Casa del Ron”, where you can drink some exceptional reserves.

Among the strains traditionally used in the islands we can find:

  • Malvasia – One of the first strains that reached the islands of Azores and Madeira during the first half of the fifteenth century. This strain produces a sweet wine, with aroma and flavour of nuts and notes of honey. A perfect pairing with cheeses and chocolate.
  • Verdelho – It produces a semi-dry wine, taste of ripe pineapple and tropical aroma. Good pairing with cheeses and soft broths. This strain is used in the two archipelagos.
  • Cercial – With this strain is made a dry wine, with citrus and caramel aromas. It is ideal as an aperitif or combined with nuts or olives. This strain is used in the two archipelagos.
  • Boal / Bual – The result is a semi-sweet wine, with honey aroma and taste of caramel. It is ideal in the pairing with fruits, cheeses and desserts. High quality strain in the Azores and used in the two archipelagos.
  • Tinta Negra – Some say that this strain is the result of crossing Pinot Noir with Grenache. In Spain it is known as Negramoll and is cultivated mostly in the Canary Islands. Pairing with vegetables, rice and white meat.

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Madere Cruz: a fortified wine with DO Madeira which blend contains negramoll.

 

 

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Blandy’s Madeira Malmsey 10 Years Old: a fortified wine of the best of malmsey grapes and presents an alcohol content of 19º.

 

 

How much can hangover cost to a government?

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At Uvinum we have always advocated for responsible and moderate alcohol consumption, as only healthy and effective way to enjoy the pleasure of tasting a glass of wine or any of the drinks we talk about in these pages.

In fact, there is evidence that excessive consumption of alcohol affects not only people as individuals, but society as a whole, being a matter that directly affects the levels of health welfare of a country and, as discussed below, its economy.

This is what emerges from a study performed by the Centre for Disease Control and Prevention of the US, concluding that hangover, i.e., “the delayed aftereffects of drinking too much alcohol in a relatively short period of time”, costs the US economy $77bn per year, as a result of low productivity and missed working days.

Thus, among all economic damages caused by the excessive consumption of alcohol, such as traffic accidents, health, public safety problems, etc., the greatest impact is produced by hangover. If we add up all these factors, the economic impact rises to $249bn, an impressive amount that, according to the study, implies that each drink sold in the US has a cost to the economy of $2.05.

We are convinced that if we conducted this study in Spain or other European countries, the results also would be equally surprising and disturbing, something that probably should be taken very seriously by the authorities, especially in times of recession as we currently live.

The study, which analysed economic data from 2010, has been led, among others, by Robert Brewer, head of CDC’s Alcohol programme, which stated: “The increase in the costs of excessive drinking from 2006 to 2010 is concerning, particularly given the severe economic recession that occurred during these years. Prevention strategies across the country are being under-used”.

Wine in the evening helps your heart

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The benefits of wine are always increasing. There are new studies that ratify it, and now, specifically one from Israel, which states that a glass of red wine in the evening helps caring our heart.

This research, called “Effects of moderate alcohol consumption on cardiometabolic risk in adults with type 2 diabetes”, has been made with the Harvard School of Public Health, in the United States, and the University of Leipzig in Germany. This study has given some conclusions which state that drinking wine at night can protect the heart.

In addition, some findings in the field of diabetes were demonstrated, since the study sample was conducted with adults with type 2 diabetes, as well as people without any disease. For the sample, those people had to drink 150 millilitres of mineral water, white wine or red wine.

The most people had healthy diets, marked by the healthy Mediterranean diet, with major differences in drinks by type of wine or water. Among the conclusions, after some days, the cholesterol levels are much lower for those who drank a glass of wine in the evening.

The study found that people who drank white and red wine had better sleep quality than those who drank water. The researchers said that red wine offers more properties in a general way, not only to prevent heart disease.

Always with a moderate consumption of red wine, diabetics improve also by reducing cardiovascular risk. Clearly it is always combined with a healthy diet and exercise. Researchers believe that what has been discovered helps identifying which diabetic patients consuming red wine at night have improved.

As has happened before, the antioxidants of red grapes are key to these general benefits.

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Pesquera Crianza 2011 is a Ribera del Duero from the Tinto Pesquera cellar based on the best of tinta fina and tempranillo from 2011 and 13º of alcohol.

 

 

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Pruno 2013, a red wine of the Ribera del Duero DO with the best bunches of 2013 tempranillo and cabernet sauvignon and with an alcohol proof of 13.5º. 

 

 

8 foods that do not help your digestion

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If you have digestive problems you should avoid some foods that can worsen your flatulence and cramping problems. So, if you select carefully your food, you can greatly improve your digestion. What foods should you avoid?

  1. Fats and frying: We all like to eat some fried food, the problem arises when we eat them often and at night time. “The stomach can not cope with so much fat at once, so it gets slow”, says Dr. Anton Emmanuel, medical director of the intestinal health charity Core. It can cause heartburn, acid reflux and discomfort.
  2. Very spicy meals: If you usually do not eat very spicy food, it is quite possible that they may generate stomach discomfort. To calm a little the discomfort, after eating very spicy food, any dairy product will help you.
  3. Cheese and milk: If after eating these foods you feel stomach cramps or swelling, you may be suffering lactose intolerance. Lactose intolerance occurs when people do not produce enough digestive enzymes to break down the sugar found in milk, called lactose. If you are lactose intolerant, you can eat other products with calcium such as eggs, meat or fish.
  4. Fruits: Citrus fruits can cause heartburn, especially if eaten on an empty stomach.
  5. Processed foods: Processed foods are made up of various chemical ingredients and high amounts of salt and sugar. They can cause stomach pain, diarrhea and mood swings.
  6. Coffee: Coffee stimulates the production of stomach acid, if consumed in excess can cause inflammation, heartburn and stomach cramps. It is ideal to consume it with other foods.
  7. Gum: Some chewing gum brands contain an artificial sweetener called sorbitol, which can generate bloating and diarrhea.
  8. Ketchup: “There’s wheat in a lot of things you normally would not expect”, says Dr. Emmanuel. Some foods like tomato sauce and bouillon cubes are example of it.

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Château Dassault 375ml 2008: a red wine from Saint-Emilion with the best bunches of 2008 merlot and cabernet sauvignon.

 

 

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Château la Marzelle 2006: is a red wine with DO Saint-Émilion Grand Cru from the Château La Marzelle cellar with the best bunches of 2006 merlot and cabernet franc and with 13.5º of alcohol content.

 

 

And, remember, to have a healthy life, you just need to eat properly, to do some physical exercise and to drink a glass of wine a day. Cheers!

*Image: Jim Bickett (flickr)

5 anecdotes about history of wine

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The world of wine is an inexhaustible source of stories, data, legends and information of all kinds, which makes essential the existence of media like this, where we try every day to do our bit for the task of disseminating and ordering the knowledge that constantly generates this exciting industry.

However, it must always be time to focus, at least occasionally, in details that sometimes might go unnoticed: anecdotes, curiosities or unknown facts about wine. Here we present a few:

  1. What is the highest price ever paid for a wine?
    A whopping $ 195,000 for a Balthazar bottle (12 litres capacity) of Château Margaux 2009, sold in Dubai in 2013.
  2. How many grapes are needed to make a bottle of wine?
    It depends on the type of wine but, generally, for a standard 75 cl wine bottle are needed 1 kg of grapes.
  3. Which country produces more wine?
    In terms of extension, Spain would be the winner, but production is higher in France, since its vines are overall more productive. Italy is the third, followed closely by countries such as Australia, South Africa or the United States.
  4. What is the world’s largest wine bottle?
    Well, in a place so little often associated with wine as China. Precisely, it is 4.5 meters high and contains 1,800 litres. Apparently it is an extravagance of a group of local producers.
  5. How many bottles of wine can be uncorked in 42 seconds?
    Apparently, and according to the Guinness Book of Records, the not inconsiderable amount of 22 bottles! The mark is held by Ana Garcia, Hospitality student from Santo Domingo de la Calzada, using a Lever 300 Screwpull corkscrew.

So, do you know any funny stories about wine? If so, share them with us in the comments.

 

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Villa Sandi Prosecco Spumante Brut “il Fresco” is a sparkling wine with DO Prosecco from the Villa Sandi cellar vinified from prosecco and with an alcohol content of 11º.

 

 

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Col D’Orcia Rosso Di Montalcino 2012: a red wine from the Rosso Di Montalcino DO produced with sangiovese from the 2012 vintage and 15º of volume of alcohol.

 

Images: Derek Key

3 delicious Italian recipes

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To end our Italian week, we want to share some Italian recipes we think you’ll love. Of course, we have pasta, more lightly cooked, considering the time of year, but also an ossobuco dish that you’ll enjoy anytime. Buon appetito!

Rabe broccoli Lasagna

Rabe broccoli is known as “rapini”; it is the main ingredient in this vegetarian lasagna and gives it a delicious flavor that has nothing to envy to meat.

Ingredients:

For the bechamel

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups heavy cream (half-and-half)
  • Salt and pepper to taste
  • A little cayenne
  • Grated nutmeg to taste

For the lasagna

  • 1 pound dried pasta for lasagna
  • 2 bunches of rabe broccoli
  • 4 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 1 pound ricotta cheese
  • ¼ teaspoon grated lemon peel
  • 4 tablespoons butter
  • 2 cups grated Parmesan cheese or a combination of Parmesan and Pecorino

Preparation:

  1. For the bechamel, melt the butter in a saucepan, add the flour and cook for 1 minute over medium heat.
  2. Gradually add the cream (half-and-half) and stir until obtaining a sauce. Reduce heat.
  3. Add ½ teaspoon salt, black pepper, cayenne and nutmeg. Continue stirring for 5 minutes. Remove and place in a pan in hot water bath to preserve heat.
  4. Place over high heat a pan with ¾ parts of well-salted water to a boil and add the pasta. Cook it for 5 minutes. Once cooked, remove and rinse the pasta in a bowl with cold water, drain it and place the sheets on a towel.
  5. In the water of the lasagna pasta proceed to blanch the vegetables for 1 minute, rinse them with cold water and chop each one into small pieces.
  6. Place the vegetables, garlic and ½ cup olive oil into the blender to make pesto and add salt and pepper to taste.
  7. In a bowl mix the ricotta and lemon zest.
  8. Preheat oven to 375 degrees. Meanwhile, grease the mold with 2 tablespoons butter.
  9. Place into the mold a layer of lasagna pasta, a layer of bechamel sauce, a layer of ricotta, a layer of vegetables, a bit of pesto and a layer of grated cheese. Continue adding layers in this order to complete the mold. Sprinkle with the remaining Parmesan cheese and add a few pieces of butter.
  10. Cover with foil and bake for 20 minutes, then remove the paper to brown a little and wait 10 minutes before serving.

Lasagna with tomato sauce and grilled eggplant

This lasagna is a healthy and delicious alternative to share the weekend with family. Eggplant is rich in antioxidants, it is also an effective diuretic and provides minerals to our diet.

Ingredients:

  • 1 ¼ pound sliced ??eggplant
  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • 1/2 pound ricotta cheese
  • 1 egg
  • 2 tablespoons water
  • 1 small pinch cinnamon
  • 2 cups marinara sauce
  • ½ pound lasagna pasta
  • Chopped fresh basil to taste
  • ¼ pound mozzarella (optional)
  • ¼ pound grated Parmesan cheese.

Preparation:

  1. Preheat oven to 450 degrees and cover a baking sheet with aluminum foil dipped in olive oil.
  2. Sprinkle with salt and olive oil the eggplant slices, then place them in the tray and bake for 15 minutes. Let cool and put the eggplants away.
  3. Lower the oven temperature to 350 degrees and grease another baking mold.
  4. Mix the ricotta, egg, water, cinnamon, salt and pepper to taste. Set aside in a bowl.
  5. Spread a layer of tomato sauce in the mold, then add a layer of lasagna pasta, a layer of ricotta, half the baked eggplants, sprinkle with basil and Parmesan. Add another layer group in this order and end with a layer of lasagna pasta, one of ricotta, one of sauce and one of Parmesan.
  6. Drizzle with olive oil and cover with foil to bake for 40 minutes. Remove and let cool for 10 minutes before serving.

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Ossobuco al vino rosso

The ossobuco al vino rosso is a main dish that is consumed throughout the year, it can be accompanied with steamed potatoes and a salad, and the combination of meat with vegetables promotes intestinal transit.

The ossobuco is a slice of beef about 3 centimeters thick, with the bone in the center. It was called this way in Milan (it means “bone with hole”) and has an average calories level. The contributions of group B vitamins and minerals like iron and zinc make this a good alternative for a balanced diet.

Ingredients:

  • 1 Ossobuco
  • 1/3 yellow pepper
  • 1/3 red pepper
  • 1/3 green pepper
  • 1/4 Onion
  • Vegetable broth
  • Red wine to taste
  • Rosemary to taste
  • Salt to taste
  • Pepper to taste
  • Parsley
  • Oil

Preparation:

  1. Place in a casserole the onion and peppers, chopped beforehand, with 4 tablespoons oil.
  2. Let soften and then place the ossobuco, chopped rosemary and thyme to brown for about 4 minutes.
  3. Add the vegetable broth and cover the pan to simmer for 30 minutes, then add the red wine and leave uncovered for 30 additional minutes.
  4. When serving, garnish with chopped parsley.

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Valdo Prosecco Cuvee di Boj Double Jeroboam is a Veneto from the Valdo Spumanti cellar vinified with prosecco.

 

 

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Antonini Ceresa Fragolino Rosso: a red wine from the Alto Adige DO

 

 

Images: Uvinum and I Believe I Can Fry

Portugal as a land of wine: the wine regions of Lisboa and Ribatejo

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The district of Lisbon has always been present in the history of wine culture of Portugal. Much of the production of white wines of Bucelas (Denomination of Origin region from 1911 until today) regularly travelled to English court.

In Colares (near Sintra), there are the country’s oldest vines. After several decades falling into oblivion, the Adega Cooperativa de Colares has developed and boosted its production. Here there are produced “crianzas” (4 years required), open coloured and approximately 12.5% alcohol content. The main grapes are Ramisco, in red wines, and the delicate Malvasia, in white wines. Anyone who has had the opportunity to taste the wines from this area certainly have noticed that they are a little jewel in terms of body and very special aroma.

Another wine region that shares territory with the Tagus river is Ribatejo, known for its generous wine production for the domestic market, thanks to large areas of flat terrain and temperate climate, which once supplied the Portuguese colonies in Africa.

From the 80s the Ribatejo vineyards have undergone major restructuring, coming from its cellars themselves, now with stainless steel tanks -before concrete-, oak barrels for aged wines, and even the production legislation of regional wines, which allows the use of strains not admitted by the DO, which consequently opens a wide range of possibilities to create new wines.
The traditional strains are many: Periquita and Castelão Nacional are the queens of the reds, while for the whites they usually use Fernão Pires and Arinto, among others. But the vineyard restructuring has allowed the introduction of international strains such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir, Merlot and Syrah, with excellent results. Their white wines are fruity and with floral aromas, and reds are aromatic with soft tannins.

Also in Lisbon there is a great wine production with the strain Periquita, in addition to Touriga Nacional and others. The Lourinhã region develops excellent aged spirits and just off, in Óbidos (Leiria district) they produce a very aromatic liqueur, garnet red, called Ginginha de Óbidos, and some varieties have aromas of cinnamon or vanilla. Carcavelos wines, the smallest Portuguese wine region, are syrupy, age very well and have a topaz colour and aroma of almonds.

Arruda dos Vinhos – Lisbon (also called “Ruta de vinos” or wine route) produce some of the best wines in the region, maintaining its quality for over 50 years. The reds are robust, garnet red and whites are light, straw or citrine coloured.

Since the choice is difficult… our recommendations for today are more than two : )

From the Lisbon district:

From Ribatejo we offer a white wine and a red wine. The first is the result of the union between the traditional Fernão Pires with Sauvignon Blanc; the second is born from Touriga Nacional and Syrah.

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Chocapalha 2010: a red wine with this DO: Lisbon with a blend based on the 2010 grapes and 13º of alcohol strength.

 

 

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Casal Santa Maria Sauvignon Blanc 2014: a white wine Lisbon based on sauvignon blanc of 2014 and has a volume of alcohol of 13º. 

 

 

*Article originally published by Rita Bonet at O Blog de Uvinum

What wines pair with dried fruits?

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Dried fruits or nuts are star foods that provide a lot of benefits for the body. During autumn, some nuts take centre stage, but they can be eaten throughout the year.

They are good to eat alone, they can accompany meat and poultry sauces, and also fish and other foods in order to balance the diet of consumers.

When we eat nuts, the drinks to pair them with may be different, as they go well with brown beers, sweet wines, reds and whites. Everything depends on the type of dried fruit and its characteristics.

If we choose almonds, we can combine them with those wines that are used for desserts, such as the ones made with Muscat grapes, Chardonnay, Rueda… which will perfect the flavour of almond and the dessert we eat with.

Walnuts are one of the dried fruits with more vitamins and nutrients, and they are good to prevent cardiovascular disease. They can be paired with some red wines, especially from Malbec or Cabernet Sauvignon grapes, which have a powerful taste.

One of the dried fruits protagonists of autumn are chestnuts. They can be eaten when the weather turns cold, for traditional celebrations such as the “Castanyada” in Catalonia and All Saints in many parts of Spain. Chestnuts support many types of pairings, from full-bodied and stout beers to red and rosé wines. They tend to enhance the flavour of chestnuts when they accompany other foods.

As for pine nuts, the wine which does better is the variety of Sauvignon Blanc, which is softer and rich in minerals such as potassium, iron and phosphorus.

 TAGS:Cloudy Bay Sauvignon Blanc 2014Cloudy Bay Sauvignon Blanc 2014

Cloudy Bay Sauvignon Blanc 2014:is a Marlborough from the Cloudy Bay cellar produced with sauvignon blanc from the 2014 vintage and with an alcohol content of 13.5º.

 

 

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Casa de la Ermita Dulce Tinto Monastrell 50cl: a sweet wine Jumilla with monastrell. Uvinum users reviewed Casa de la Ermita Dulce Tinto Monastrell 50cl with 4,5 points on 5.

 

 

Spanish Wine Routes for this Fall

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Fall is the perfect season to discover the vineyards landscape. The colour of forests and leaves is changing, and green turns into different shades of brown and maroon. Therefore, it is time to make wine tourism and learn about some of the most prized routes on the national scene. Do you want to come with us?

Lleida, Costers del Segre

Costers del Segre is a Designation of Origin distributed in 7 different subzones, in which we find a large part of its vineyards in the province of Lleida. On this route we can reach the city of Lleida and see the church of the Seu Vella (“Old Cathedral”), besides the popular main street. In terms of cellars, we will see Vinya Els Vilars, which has an output of only 15,000 litres per year, while Raimat is truly known for its history.

Murcia, Jumilla route

The Jumilla wine appellation of origin has a great extension of vineyards in Murcia worth visiting. In this case there are several routes, many of which are related to gastronomy and also music, as sometimes different concerts and performances are organized in the associated cellars.

Extremadura, Ribera del Guadiana

There are some lesser-known areas. This is the case of Extremadura, which also has good and varied wines. On the route, you can see classic cellars along with newer ones, and support for modernization of viticulture and oenology, but they are keeping a very defined and traditional style of doing things.

Cádiz, Marco de Jerez

Cuisine is a reference in Cádiz. Also unique in its wines, the region offers its nice coast and you can also explore the cellars to taste the famous brandy of Jerez.

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Gran Reserva 1886: a brandy native of Spain 40º of alcohol content. 

 

 

Portugal as a land of wine: Porto and Douro

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Ancient, rich in microclimates and variety of strains. This is the demarcated Douro region which sits on shale soils in an area of great beauty that is distributed by secular terraces next to the banks of the Douro river in Portugal.

In addition of being World Heritage and birthplace of Port wine, the region is producing excellent white and red table wines, sparkling wines and muscat. The complexity of the aromas of Port wine named “Vinho de cheiro” (wine of odour) in another era, continues to seduce the senses throughout the centuries. The proof is that it has already a day to celebrate its age: on September 10, the Port Wine Day celebrated 259 years of the first demarcated region of the world.

Among the strains permitted in Douro wines winemaking, the most used are Touriga Nacional (the “Portuguese Cabernet”), Tinta Barroca, Tinto Cão and Tinta Roriz (the Spanish “Tempranillo”). The vast majority of wines are made from various strains but the monovarietal also have a presence, often in wines based on Touriga Nacional, Tinta Roriz and Touriga Franca.

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The winepress, with manual or mechanical treading, is part of the traditional method of wine production in the Douro region. However, some producers provided more recent methods, such as stainless steel tanks with temperature control during fermentation. The advantage of the first method is its ability to extract the tannins, while the second allows the production of wines with well preserved aromas. Using both methods simultaneously results in complex wines, quite dense and structured. There is also a new generation of oenologist committed on proving that Douro not only lives from Port wine. In this region, table wines are made with new methods and by specialists in winemaking.

In 2014, the prestigious magazine Wine Spectator has tasted 18,000 wines from around the world to classify them according to their quality, price and availability in the market. Their Top 10 selection includes three wines from the Douro region.
The Port wine Vintage Dow’s 2011 by Symington Group was chosen as the best wine of 2014, 99 points out of 100. In third and fourth place, both with 97 points, were the Chryseia 2011 (also Symington) and Quinta do Vale Meão, by Olazabal & Filhos, descendants of Antónia Ferreira, the famous “Ferreirinha”.

The Real Companhia Velha is more than 250 years old and owns an archive of historical documentation (across the Douro river, in Vila Nova de Gaia, where the great cellars are) linking the Douro wines to personalities such as the Marques de Pombal, Napoleon and Catherine of Russia.

This company sells and produces Port wine on its 535 hectares of vineyards, distributed over 7 properties producing table wines, such as the Quinta das Carvalhas, one of the oldest in the region, and the Quinta de Cidró, in S. João da Pesqueira.

From this last property comes our first buying suggestion at Uvinum:

 TAGS:Ferreira Dona Antonia ReservaFerreira Dona Antonia Reserva

Ferreira Dona Antonia Reserva is a fortified wine with this DO: Port of the best of port and tinta roriz grapes and with an alcoholic strength of 20.00º. 

 

 

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Graham’s 10 anos: is a Port blended vinified with tinta çao and port and 20º of volume of alcohol.

 

 

* This article was originally published by Rita Bonet at O Blog da Uvinum.