Like spending an evening with an old friend after years apart…easy, fun and full of stories. This classic Alicante Bouschet speaks of the Alentejo soil warming in the late summer sun, ripening berries and plums, and has legs wrapped in dark chocolate.
Pairs well with pepperoni pizza or veal milanese or sunday roast or a dark chocolate cake drizzled in rasberry coulis.
Luis Pato, Blanc de Blancs
A field of fresh cut straw lies mellowing in the mid-autumn sun. Nearby fruit trees scent the air with their ripe fruits and a donkey brays in the distance. It’s all bubbling over with bucolic rustic charm. A perfect start to a perfect evening.
Pair with a lemony seafood dish, some well-balanced charcuterie boards, fun finger foods like pastéis de bacalhau or even a juicy, smokey pork dish like leitão da Bairrada.
Mmmmmm. Smooth and round as a river rock. Crisp and fresh as a blast of mountain air from the slopes of the Serra da Estrella. Deep and complex as a Zen koan. This is a classic Encruzado…expressive and delicate, balanced and opinionated.
Pair with fish and seafood, a rich tuna steak, or maybe something South Asian like coconut shrimp, or stay close to the source with the Portuguese classic bacalhau com natas.
