Alma da Ponte branco
If there’s something a good white wine can do, it’s transporting us to scenarios where Nature meets us for a kind of secret romantic rendezvous.
This Alma da Ponte (Soul of the Bridge) does precisely that.
It invites you along for a stroll in a flowering field in the Alentejo, with the sun shining bright and, in the background, the unmistakable sound of a river running free between its margins, winding its way down to pass under this bridge’s Soul and History.
This is a bridge that’s 2 100 years old and is still standing today. Having been built by the Romans surely helps.
Nevertheless, we must warn you about something very important to us and that you’ll feel, too. It’s impossible to have only one glass of Alma da Ponte. I-M-P-O-S-S-I-B-L-E.
It will embrace you with its freshness, delighting you every time your glass touches your lips, making it impossible not to surrender to it.
By now, we seriously hope you’ve already left the bottle in the refrigerator or even the freezer – so you don’t have to wait so long – so you can try it today.
It’s all very well to take the time to tell you this story, but the real story will be told by you after you’ve opened this Alma da Ponte and confirm that every word we’ve said is true.
It’s well worth it. Trust us.
Enough with the small talk.
It’s time for us to leave you alone with this wine and to wish you a marvellous day, a spectacular weekend, an incredible life.
Appellation | Alentejo
Style | White
Antão Vaz, Arinto and Verdelho
Oenologist | Manuel Vargas
Origin: Produced at Herdade das Assentes de Baixo from hand-harvested carefully selected grapes.
Winemaking process: Traditional ‘lagar’ total maceration.
Staging: 225 L French oak barrels with battonage.
Colour: Presents with a golden hue.
Nose: Rich aroma and is immediately attractive.
Palate: Intense and fruity, citric and with highlighted notes of the characteristically Antão Vaz tropical fruit. Soft and balanced palate with a fruity, long, rich and velvety finish. Light and with excellent acidity, conferring it intense freshness.
Pairing: Ideal with white meats, cold salads, seafood, fish dishes, grilled dishes, sushi and some cheeses.
Total Acidity: 5.3 g/L
Total sugars: 2.3 g/L
FRESH CODFISH EN PAPILLOTE
Fresh codfish is rare in Portuguese cuisine, but even though it’s a cousin to the hake, it has incredible texture and flavour, especially when à peine cuit and flaking!
350 gr white onion, sliced
2 cloves of garlic, sliced
5 tablespoons olive oil
450 gr fresh codfish
1 bundle asparagus,
1 prawn per papillote
Gently sauté the garlic in olive oil until slightly golden (be careful not to let it burn).
Add the onion and stir. Let the onion sauté well.
Add ½ a cup of sweet wine (we used a Madeira wine from 1960)
Season with salt and taste (always taste what you cook). The onion should be slightly sweet but without seeming like a dessert. Reserve.
Cut a square of aluminium foil for every fish steak/fillet.
Season lightly with salt on both sides of the fish.
Spread some onions on the bright side of the aluminium foil square (always use this side) and place the fish on top. Drizzle over a little olive oil and top with 2 asparagus shoots and/or 1 raw prawn.
Close the aluminium square and place in the oven at 180°C.
Place remaining asparagus in a baking dish and season with salt and olive oil. If desired, add some wedged potatoes.
For decoration (and to reinforce the taste of the sea), we used some sprigs of Ice Plant (you’ll have to find a supplier near you). You should really try it. It’s a beautiful marine plant that’s also very tasty. You’ll love it.