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| Source: imbibe.com |
I’m very
happy to announce that in the recent challenge organized by Wines of Portugal
in association with Imbibe magazine, my Portuguese food and wine pairing was among
the ten finalists.
Many thanks to the judging panel and congratulations to all the shortlisted!
Below, the
pairing (complete version) and some images along with an extract from the
magazine.
Wine:
Herdade do Esporão 2008 TN
Food match:
Roasted beef fillet in reduced red
wine sauce with rosemary seasoned sweet potato purée.
The pairing:
The key to fully appreciate this wine,
and any wine in general, is visualization of its place of origin. Alentejo is a
large sunbathed region of the south-eastern Portugal with yearly average
temperatures well over twenty degrees. The landscape of rolling plains, apart
from vineyards, is also a home of olive groves and cork oak forests. The mineral-rich
soil and harmony between hot sun and cool breezes from the Atlantic have been
magnificently blended into this wine.
Made from Touriga Nacional, one of
Portugal’s flagship grapes, it instantly seduces with aromas of blueberry and
blackberry with peppery and floral hints. Deep violet in colour and
concentrated due to low yields, it is quite versatile in terms of pairing, ranging
from Alentejo’s traditional game and pork specialties to pasta dishes.
The food match is a combination of
different flavours and tastes - a yin and yang pairing. The sweetness of
potatoes naturally responds to the acidity of the wine, and rosemary adds a bit
of freshness giving the dish a lovely rustic touch. The texture, juiciness and proteins
of tender fillet are a great match for this well structured and elegant wine. Its
silky yet gripping tannins balance the richness of the beef and the sauce,
preparing the mouth for the next morsel.
The wine gradually releases its aging aromas of
chocolate and vanilla in a long and pleasurable finish. |
| Source: www.esporao.com |
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| Source: imbibe.com |
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| Source: imbibe.com |
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