The Connoisseur - February 2025
Kicking off February with some well-earned sunshine! But is it the start of Spring or a false dawn? We’re skeptical but hopeful, and strongly recommend a healthy dose of sangfroid with a pinch of mad abandon.
A good bottle of wine also helps and Carlos Lucas, one of our favourite winemakers doesn’t get too lost in existential angst. He prefers to keep things simple and focus on the art and craft of making great wine. This month, we’re going all in with his selections from the Dão and Douro.
As always, wine descriptions 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.
Ribeiro Santo Cimento Branco
[grape/vintage] Cerceal-Branco, Encruzado, Malvasia Fina / 2022
[region] Dão
Pairs well with…shrimp risotto, wild salmon, pad thai, cheesecake with raspberry coulis
Check it out in The Cellar.
Herédias, Reserva Tinto
[grape/vintage] Tinta Barroca, Tinta Roriz, Touriga Franca / 2020
[region] Douro
We smell rich earth spiced with oak and baked in a blackberry tart. In fact, we thought, this would go quite well with a fruit pie but couldn’t find one fast enough. Instead, drank it with a side of beef ravioli. Perfect. And the verdict is it will taste even better in 5 years!
Pairs well with grilled prime red meats like a juicy picanha or t-bone, though a lamb chop or a rich pasta might not be a bad shout either.
Check it out in The Cellar.
Vinha de Santa Maria Reserva Tinto
[grape/vintage] Alfrocheiro, Tinta Roriz e Touriga Nacional / 2020
[region] Dão
Like a cherry pie wrapped in a 90s indie rock ballad – sweet and delicate and feisty. This wine’s got character without being rude. It’s got just the right amount of fruit and spice for a smooth and easy listening experience.
Pairs well with…duck confit with chestnut and morel mushroom risotto, a camembert melting onto the cheese board, a beef phô with vermicelli noodles.
Check it out in The Cellar.