In Portugal, 1808 was marked by a few historical events that will never be forgotten.
For two years, since 1806, Portugal had been dealing with the first of three French invasions led by Napoleon & Friends. 1808 was also the year in which D. João VI and his court fled to Brazil.
Later, in 1815, the United Kingdom of Portugal, Brazil and the Algarves was created, lasting until Brazil’s independence in 1822.
It was the first, and only time a European court transferred its capital to a colony. Portugal is always very innovative, isn’t it?
This 1808 comes to us from the Beira Interior region and, in this particular case, from one producer – Casca Wines – which has travelled Portugal in search of the best grapes in each of the country’s wine regions.
The idea is to associate our country’s history with the quality of our wines.
As for the wine you have in your hands, it’s a fruity biologic wine that – according to the real experts – acquires a vanilla and black cherry taste in the mouth. Ahh, and it seems to pair very well with Italian dishes.
The varieties that bring it to life are Aragonês, Tinta Roriz and Rufete.
Enough history. It’s time to open and taste this wine and then tell us what you thought of it. Deal?
Appellation: Beira Interior
Varieties: Rufete, Tinta Roriz and Touriga Nacional
Vineyard – 155 km from the Atlantic coast at an altitude of 690 metres. Vineyard A – 80 years old, 4 tonnes productivity. Vineyard B – 10 years old, 6 tonnes productivity. Orientation/Exposure – E-W.
The grapes are destemmed and crushed directly into the vats, followed by 3 days of cold maceration. Alcoholic fermentation starts at 12°C and ends at 32°C. Malolactic fermentation in French oak.
6 months in French oak
Colour: Deep red
Nose: Raspberry, liquorice and black cherry notes.
Mouth: Complex with blackberries on the palate, full-bodied but balanced.
Tapas (savoury snacks – from the Spanish tapas), prosciutto, mild cheeses, grilled pork, chicken or beef.
Total Acidity: 5.4
Goan curry with pumpkin
1.2 kg of pumpkin
1 tin chickpeas
1 tin coconut milk
4 cloves of garlic
2 chillies, no seeds
6 ripe tomatoes
1 sprig of thyme
1 bay leaf
1 cinnamon stick
1 tablespoon freshly grated ginger
1 tablespoon turmeric
1 teaspoon cumin powder
1 teaspoon clove powder
Vegetable oil or coconut oil (olive oil is too strong)
*You may substitute the turmeric, cumin and clove with curry powder
Start by peeling the pumpkin and taking the seeds out. Next, cut into 3 cm cubes and reserve.
Drain the chickpeas, wash under running water and reserve.
For the curry, drizzle a generous quantity of oil into a tall pot (approx.. 6 tablespoons) and put over moderate heat. Add the onion cut into cubes. Fry the onion until the corners become golden, add the cinnamon stick, bay leaf, ginger and the chilli. Mix for 1 minute.
Add the tomato cut into cubes, turmeric, cumin and clove, cover, and cook on moderate heat for approximately 20 minutes or until the tomato dissolves.
Take off the heat and remove the cinnamon stick and bay leaf. With a hand/stick blender or food processor, combine the curry mixture. Add the coconut milk during this process.
Drizzle some olive oil into a frying pan and sauté the pumpkin and chickpeas for about 5-8 minutes. When finished, add the thyme sprig, season with salt and pepper. Add this mixture to the curry sauce and put back on the heat to finish cooking the pumpkin. Check seasoning.
Finally, take off the heat and sprinkle with coriander and chopped chilli.
Serve with basmati rice.