Did you know that the Moscatel grape variety vines are probably the oldest known to Man? It’s true. It’s believed that the Phoenicians, Greeks and Romans spread them throughout Europe (Portugal, Spain, France, Germany, Italy and Greece).
In Portugal, Aníbal Coutinho is responsible for this Moscatel Galego 2017.
It’s a wine from the oldest demarcated region on the planet – the Douro, of course.
Aníbal is from the Algarve, Armação de Pêra more precisely, and fell in love with the Douro region (it’s easy to understand why), wine reviews and creating wine guides after a career in Journalism and Communication.
If you’re wondering why it’s called “Moscatel Galego” (Galician Muscatel), we can explain.
Moscatel Galego is the name of the variety used to make this wine, renowned for making sweet and extraordinary wines.
This variety exists preferably at 500-700 metre altitudes in the Favaios, Alijó and Sanfins do Douro regions.
Astronauta (Astronaut) wines are easily recognisable, primarily because of their image.
The colours give it a cheeky character and an independent personality.
Have you put the Astronauta in the refrigerator? Don’t forget.
If you want to hitch a ride to the stars, you have to have your Astronauta chilled and in a good mood.
Now go and have a wonderful trip.
Appellation: Porto and Douro
Oenologist: Aníbal José Coutinho and José Piteira
Varieties: Moscatel Galego
Winemaking process: This wine was created in stainless steel vats with sub-maturation grapes, preserving the variety’s vegetable aroma freshness.
Tasting notes: Watery citric, pale green in colour. Vegetable hay with gentle notes of lychee, citrus zest and rose. Elegant, great freshness, mouth-watering, and very gastronomical. A very different proposal for this floral grape variety.
Pairing: Serve at 10ºC with oven-roasted fish dishes. Excellent with all types of street food.
Pumpkin red curry with cashew nuts and sesame seeds.
Ingredients (4 people):
100 gr cashew nuts (or peanuts if cashew not available)
30 gr sesame seeds
2 tablespoons vegetable oil
2 garlic cloves, laminated
1 medium-sized onion, chopped
1 tablespoon fresh grated ginger
1 fresh chilli without the seeds
½ stick of cinnamon
3 cardamom seeds
1 teaspoon turmeric
5 medium-sized tomatoes, diced
200 ml coconut milk
20 gr coriander/cilantro
10 gr basil
1 tablespoon olive oil
1 kg of pumpkin
½ an orange peel
1 anise star
1 sprig of thyme
1 tablespoon butter
In a deep pot, fry off the onion in hot oil until the tips become caramelised.
Add the ginger, garlic, chilli, cardamom and cinnamon stick and cook for 5 minutes without letting the garlic brown.
Add the diced tomatoes and turmeric and let cook on medium heat for 20 minutes.
Add coconut milk, coriander/cilantro stalks and basil. Cook for a further 10 minutes.
Take out the cinnamon stick and cardamom seeds.
Blend the mixture until smooth and reserve.
Roasted pumpkin preparation:
Peel the pumpkin and take out the seeds
Cut into 2cm cubes
In a frying pan, add olive oil and sauté the pumpkin for 10 minutes.
Take the frying pan off the heat and add butter and thyme sprig, orange peel, anise star, salt and pepper. Mix well.
Take out the orange peel, anise star and thyme sprig.
Mix the pumpkin in the curry and heat mildly.
Take off heat, add lime juice and chopped coriander/cilantro and basil
Decorate with cashew nuts and sesame seeds. Serve immediately.