Wine Liquid Lisbon
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Portuguese Table Wines Primer

Portuguese Table Wines Primer | Wine Liquid Lisbon | Scoop.it

With all due respect to the country's famed port and Madeira, these days we're most excited about its reds, whites and rosés.

We're not talking about light, fizzy Vinho Verdes, but rather mineral-driven whites and rich, elegant reds that are perfect for pairing. Portugal is making a slew of these right now, and though the quality has surged in recent years, the price hasn't caught up yet.

Any oenophile will thank you if you show up with a bottle of Colares, one of the rarest wines the country has to offer. The vines, many of them 100 to 150 years old, are planted several meters deep in the sand dunes along the coast near Lisbon. Reds are high in tannins and acidity, while whites are full-bodied and often come with a hint of salinity.

Mary H Goudie's insight:

Portuguese wines are awash with variety and quality.  Colares Malvasia is one of my favorites of the whites, a wine rarity grown still on its original European roots. To drink before you die. Surprising, beautiful and o so fresh even after all those years in the bottle. Beyond a citrus color this wine almost has a lime green tinge to it, wonderful to drink and lovely to look at, dream time in a glass for wine lovers.

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How to Pair Port Wine with Cheese

How to Pair Port Wine with Cheese | Wine Liquid Lisbon | Scoop.it

One of the best-known cheese and port combinations is vintage port and Stilton, or any of the robust blue-veined cheeses. Vintage character or Late Bottled Vintage Port pairs well with a full-flavored, slightly salty or soft-ripened cheese.

Cheese Suggestions:

StiltonRoquefortBlue de BresseGorgonzolaBeenleigh BlueAzeitao (a ewe's milk cheese from Portugal)
Mary H Goudie's insight:

Look out for the Portuguese Cheese "Serpa" if you can find it in its fully cured & hard version. Would certainnly give Stilton a run for its money with  Vintage Ports. These special bottles unlike the Tawnies will have to be shared with friends, as just like fine wines they must be consumed within the week at most of popping the cork. 

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