5ª do Lagar Novo
First of all, we have to tell you that you’re in the presence of a wine born on an estate that’s almost 300 years old. Yes, you read that right. Three hundred years old!
The former Lagar de Fuso e Vara house – in the Alenquer municipality, approximately 35 kms from Lisbon – gave rise to the Quinta do Lagar Novo in 1742 (it predates the 1755 earthquake!).
The estate was bought by the Elias Gonçalves de Carvalho family around 1940 and is today part of the family’s second and third generations’ heritage.
It’s a small property with a grape and wine production history built over more than 200 harvests (almost 300 years old, don’t forget!).
Luís Carvalho, the owner of the Quinta do Lagar Novo, is an engineer by trade and also the attentive supervisor and dedicated adviser of all of the estate’s production.
The best part is, similarly to the Alves de Sousa family (that you met in the Tapadinha Reserva history), Luís de Carvalho also has his children beside him. Three, to be more exact.
Tiago, his oldest son, is in charge of the oenology.
João, the middle son, is in charge of the viticulture, and daughter Helena in charge of design.
Important detail: as with any white wines, this has to be tasted chilled.
So, leave the bottle in the refrigerator over-night.
Tell us what you think of the wine, will you?
Varieties: Arinto, Chardonnay, Marsanne and Viognier
The Wine: Bottling: With previous stabilisation and filtration, four thousand 0.75L were bottled in March of 2016 – Borginho model.
Winemaking process: Fermented with native yeasts in stainless steel tanks at 14º-16º C.
Tasting notes: Good acidity, balanced.
Pairings: Fish, seafood, white meats and pasta dishes. Perfect with sushi and salads. Serve at 10º-12º.
Total acidity: 5,5 g/dm3
Braised Mullet with cockle broth bread mash and fish stew sauce
by Chef Pedro Almeida
1.6 kg of mullet or snapper fillets
600 ml of fish stew sauce
60 ml of coriander/cilantro mash
800 gr of rustic bread, shredded, with no crust.
300 gr cockle core
500 ml of cockle broth
Fish stew sauce:
1 chopped onion
6 garlic cloves
5 ripe tomatoes, cut into cubes
1 chilli (no seeds)
1 celery stick
1 fennel bulb (optional)
3 red peppers/capsicums
1. Place the fish bones in an oven tray, season with salt, olive oil and pepper. Roast in the oven for 15 minutes at 180ºC. Refresh with white wine and roast for a further 5 minutes.
2. In a deep pot, drizzle olive oil and fry off the garlic without letting it brown. Add the tomatoes, the coriander/cilantro stalks, and one teaspoon of turmeric. Cover and cook for 10 minutes at low heat.
3. Add remaining vegetables, chopped, and the fish bones, season with salt, add water until vegetables are covered. Cover and cook for 20 minutes.
4. Using a hand/stick or benchtop blender, blend the mixture and strain through a fine strainer so that no bone pieces pass into the sauce. For a lighter sauce, we suggest taking out the larger bones before blending.
40 gr of coriander/cilantro
4 tablespoons olive oil
4 garlic cloves
Preparation: Blend all the ingredients in a blender or using a hand/stick blender.
Cockle broth and cores:
1 kg of fresh cockles
6 garlic cloves
4 tablespoons olive oil
1 small bunch of coriander/cilantro
1. Make sure the cockles are well purged of sand. Wash under running water and salt and let drain in a mesh strainer.
2. In a pan, drizzle olive oil and add the laminated garlic cloves, frying off until slightly golden.
3. Add the cockles and mix, adding chopped coriander stalks.
4. Cover and cook on moderate heat for 5 minutes or until the cockles open, shaking the pot every so often so they all receive the same amount of heat.
5. Sprinkle with coriander leaves, grated lemon peel and lemon juice.
6. Strain and reserve (if the broth isn’t in enough quantity, add some water)
7. Pick out the cockle cores and reserve.
Whole dish preparation:
1. Season the fish with salt. In a pan, drizzle some olive oil and fry off the fish for 2 minutes on both sides for the mullet and 4 minutes for snapper.
2. In a pot, add the coriander/cilantro mash and put on low heat. When the mixture starts to boil, add shredded bread and fry for 3 minutes. Next, add the cockle broth little by little until reaching the desired texture.
3. Add the cockle cores, mix well and take off the heat. This cockle broth bread mash should be taken off the heat while still very humid.
4. Heat the fish stew sauce. In a deep serving dish, add a generous amount of sauce, add the bread mash and top off with a fish fillet. Decorate with coriander/cilantro leaves and a drizzle of olive oil.