Autocarro n.º 27
This Autocarro (bus, in Portuguese) isn’t the same as the others, starting with the fact that it comes from an estate.
Next, because it has no seats. We also find it hard to believe that an estate would double as a bus station, wouldn’t you agree?
Well, you never know with these things, do you?
Many people don’t know that, in truth, Herdade do Portocarro is officially part of the Setúbal Demarcated Region, even though it’s situated in the Alentejo. Geographically speaking, it’s halfway between the best of both worlds.
This is the second wine we present to you from this producer. It can only mean one thing: José da Mota Capitão and his team really know what they’re doing.
This is a wine to be savoured daily, on run-of-the-mill days. Today, for example.
Try it at dinner, for example, while you listen to the excellent jazz playlist we have on Spotify, chosen by the incredible Filipe Melo.
After the Herdade do Portocarro (Portocarro – almost the same as ‘carport’) in the Christmas Mystery Box, it’s now time to ask you to leave your car at home and catch a ride on this Autocarro Nº 27.
Lastly, we have a challenge for you.
We’d like you to tell us where the Carris Bus Nº 727*, in Lisbon, starts and ends its route. And there’s more, we would like to know which is the 27th stop the bus has on its route.
Have fun looking for the bus stop – which is really easy to find – and creating a story on Instagram with the answer. Tag us so we can share it in our stories, ok? @wome_box
We’ll be expecting that story!
*Carris is Lisbon’s Municipal public transport company. You can find out more about them at www.carris.pt or www.carris.pt/en (including the answers!)
Appellation: Setúbal Peninsula
Oenologist: José da Mota Capitão
Varieties: Aragonês, Cabernet Sauvignon and Touriga Nacional
The Herdade de Portocarro is one of the most innovative wine projects in Portugal. Close to the Atlantic and halfway between the Setúbal Peninsula and Alentejo, this 142 ha estate (the vineyard is 15 ha) produces wine in a region where nobody else does. José da Mota Capitão, owner, producer and inspired by biodynamic viticulture, has come to recover extinct native varieties to experiment with some of the more classical Portuguese varieties, giving life to unique, innovative and personality-filled wines. Nominated as Producer of the Year in 2015 and awarded that same title in 2016 by the reputable Portuguese wine publication Essência do Vinho, Herdade do Portocarro has come to hold rank among the best Portuguese wine producers.
Other characteristics: The vineyard is surrounded by trees, and the vines, situated at the top of a South-facing hillside 60 metres above the Sado River valley, have North-South exposure. Days are hot, and the nights are cold. The grapes are selected and harvested by hand.
Winemaking process: Dorn fermentation. No barrel staging.
Tasting notes: Intense and refreshing nose with plum and red fruit notes. Vibrant, lively acidity. Tannins are well present but not aggressively so, conferring this wine a jovial and enjoyable youthfulness.
Total Acidity: 4.2 g/L
Fresh Ravioli with Mascarpone, Grana Padano and Truffle
400 gr flour
4 whole eggs
1 pinch of salt
300 gr Italian mascarpone
100 gr grated grana padano
1 sprig of thyme (leaves only)
5 pieces of conserved black Italian truffle or truffle oil
40 gr of good quality butter
20 gr freshly grated grana padano cheese
Filling: Mix all the ingredients together until a uniform paste is formed. Reserve.
On a benchtop, create a little mountain of flour and make a well in the middle. Fill up with the eggs and salt. Knead the mixture until a uniform dough is formed. Reserve.
Stretch the dough out with a rolling pin, making it as thin as possible. Keep flouring the benchtop and rolling pin to make sure the dough doesn’t stick.
With a spoon, place small quantities of the filling along one side of the stretched-out dough, leaving a space between each portion.
Do this for half the dough and then fold the other half over the top.
With a form cutter, give your ravioli the desired shape. Close each ravioli, taking out as much air as possible and lightly dampening the edges with wet fingers to strengthen the seal and avoid them opening up during cooking.
Heat a pot of water with salt, a crushed clove of garlic and some olive oil. When the water starts to boil, turn the heat down to medium and add the ravioli.
Cook for 5-7 minutes and reserve a little of the cooking water.
In a frying pan, melt the butter on low heat, add a little of the cooking water and the ravioli. Let boil and add the freshly grated grana padano cheese to obtain a cream.
Finish with freshly ground pepper and truffles or truffle oil.
Silver Medal, Vienna Wine Contest, 2014 Silver Medal, Vienna Wine Contest, 2015 16/20, Revista de Vinhos, Jan 2019