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APLAUSO

TINTO 2013

6.99 

When you think of applause (Aplauso means applause in Portuguese), one of the last things that come to mind is that it may refer to wine, even less so to sparkling wine.
When you think that this applause comes from the Bairrada region, it’s probably not a bad idea to stand up right now and start clapping. This is a doozy of a sparkling wine from a region that specialises in this style of wine.
Before we continue, what does this gem’s name mean?
The word comes from the Latin applausus and was chosen to celebrate the region’s festive atmosphere, and the atmosphere lived while creating it.
Fruited and incredibly fresh, it will make you taste wild fruits and fresh strawberries (it really will).
It’s perfect as an aperitif and with fish, seafood, salads, or even any Italian pasta dish. Ah! And, of course, it pairs exceptionally well with Bairrada-style roast suckling pig (Leitão da Bairrada).
In truth, it’s incredible how a touch of the Baga variety is always present in this wine’s flavour and aroma. Something else worth applauding.
As is natural with such a wine, it must be served chilled, at 6°C.
Our advice is to put it in the refrigerator the day before you intend to open it.
Believe us, you won’t regret leaving it in the cold for a few hours, nor opening it straight after.
If the evening finishes with you applauding someone, it will have been worth opening the bottle.
Share that moment with us on Instagram – @wome_box. Deal?
Cheers from your friends at Wome.
Cheers!

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Description

Appellation: Bairrada/Beirass
Style: Sparkling wine
Variety: Baga
The Wine: Climate: Temperate – Atlantic
Soil: Clay – Limestone, slightly acidic and poor in nutrients.
Production: 15 000 bottles
Disgorgement: 2017
Palate: Sparkling wine with a very fine, light bubble. Great vivacity and harmony. Good acidity, conferring it intense freshness and balance.
Finish: Intense, creamy and involving.
Gastronomy: Excellent as an aperitif, with fish, seafood and pasta dishes.
Expected longevity: It can be consumed immediately or in the next two years as long as it’s stored, standing or horizontally, in a cool, dark place.
Winemaking process: Base wine produced from pellicular maceration, followed by fermentation at controlled temperatures. Following the classical method, a second in-bottle fermentation was executed for nine months. One-month remuage on pupitre wine racks, followed by disgorgement.
Staging: Two-month basement staging before becoming available to consumers.
Tasting notes: Colour: Salmon-Rose
Aroma: Very fruity in aroma, reminiscent of wild fruits and fresh strawberries.
Mouth: Sparkling wine with a very fine, light bubble, great vivacity and harmony. Good acidity, conferring it strong freshness and balance.
Finish: Intense, creamy and involving.

Technical Information

ABV: 11.5%

Recipe

EGGS BENEDICT WITH SMOKED SALMON, FRESH SPINACH AND BRIOCHE BREAD

Ingredients
4 slices of toasted brioche bread
200 gr of sautéed spinach or uncooked spinach
100 gr smoked salmon
Salt
Pepper

Poached eggs:
4 eggs
1 tablespoon salt
5 tablespoons vinegar

Hollandaise sauce:
4 egg yolks
Juice of half a lemon
2 tablespoons water
2 tablespoons butter
Salt
Pepper
Chopped chives or dill to taste

Preparation
Poached eggs:
1 – In a pot, add the water, salt and vinegar. When the water starts to boil, turn the heat down and, with a spoon, make circular movements, so the water creates a whirling effect in the centre of the pot.
2 – Crack an egg open into a bowl and then deposit the egg into the centre of the whirl. Cook for 4 minutes. Take the egg out and repeat as many times as necessary.
3 – Reserve the eggs in a bowl with warm water.

Hollandaise sauce:
1 – Add the egg yolks, lemon juice, water, salt and pepper to a bowl.
2 – Melt the butter.
3 – Using a whisk, mix the egg yolks until they become light in colour and double in volume.
4 – Set up a bain-marie (you can reuse the pot and water used for poaching the eggs if you desire). Place the bowl with the egg yolks on top of the pot and whisk. Be careful not to cook the yolks too much, or the sauce will split.
5 – When the sauce becomes thick (similar to mayonnaise), take off the bain-marie and add the melted butter by drizzling it in slowly. Mix continuously.
6 – Add the chopped dill or chives and reserve.

Plating:
1 – Start by laying out the slices of toasted brioche bread on a plate.
2 – Cover the bread with spinach, smoked salmon and eggs.
3 – Cover the eggs with a generous amount of sauce and serve.

COMO FUNCIONA

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