The Enthusiast - January 2025
Hello 2025! Phew…2024 was something, wasn’t it? We don’t know about you but we made it through thanks to some great wine and great friendships. As that amorous old bard, Ovid, said in The Art of Love, “When there is plenty of wine, sorrow and worry take wing.”
To kick off the year, we’re going back to The Wine Fellas’ very own ancient history (December 2023 to be precise), bringing back some trusted old favourites.
As always, wine descriptions are below, and if you run out, you can order more from The Cellar.
Don’t forget, you can look up past boxes in The Archive.
Anexo, Branco
[grape/vintage] Antão Vaz, Roupeiro / 2021
[region] Alentejo
Think of sunshine. Think of apples and peaches. Think of sliced lemons. Then dust it all in fresh snow on a field of Edelweis on a cold winter morning. A deliciously good Encruzado on any day of the year, but we would pop it open next to a platter of smoked salmon and capers on rye toast. Single vineyard, manual harvest and stainless steel fermentation – natural, clean and simple.
Pairs well with smoked salmon on toast, a frisée salad with toasted walnuts and calves liver, a lemon tart.
Read more about it in The Cellar.
Hasso, Tinto
[grape/vintage] Tinta Barroca, Tinta Roriz e Touriga Nacional / 2019
[region] Douro
This is a loyal Douro red, faithful as a Rhodesian Ridgeback catching the last rays of the sun as they fall below the steep hillsides of Alto Douro. It’s open-minded and straightforward, with its feet solidly on the ground and its nose in a berry bush.
Pairs well with tender young things like a veal marsala or slow-roast lamb, or a hearty pasta like a bolognese or carbonara.
Read more about it in The Cellar.
Zom, Reserva Tinto
[grape/vintage] Touriga Franca, Touriga Nacional, Old Vines / 2019
[region] Douro
An old stone wall, creeping blackberry vines, a gnarled old oak tree. A steep, terraced hillside and far below, the dark and dusty Douro River. This is a classic Douro red, with a solid base of Touriga Franca and Touriga Nacional but finished off with a mystery blend of old vine grapes. Open a wee bit chilled, then allow it to breathe and tell its story.
Pairs well with a t-bone steak, roast leg of lamb, venison stew, strong stinky cheese.
Read more about it in The Cellar.