A tale (this wine’s name, Conto, means tale or short story in Portuguese) is a short and fictitious narrative in which the action generally centres on one theme or episode.
The card you’re now holding contains an incredible coincidence that innocently ends up becoming a redundancy – a tale (conto) about the Conto.
Just so you don’t get confused – which would always be our fault, should that happen – let’s get on with what really matters – the wine.
This is a single variety Syrah that generally results in a light, intense wine that finishes with a touch of chocolate.
The oenologist goes without introduction.
This wine is the responsibility of none other than Carlos Lucas.
This, in itself, guarantees the wine’s quality and assures us that whatever may be in the bottle, it’s sure to be fantastic.
On top of all this, it has a lively, deep, sincere, red colour.
Well, as the Portuguese saying goes, “those who tell a tale add a tale of their own”, it’s time for you to add some lines to this story as well.
Visit wome.pt and tell us what you think of this wine.
If you prefer, you can always send us an email or private message on Instagram.
Speaking of Instagram, take a photo with your Mystery Box and share it on the platform.
What better way for you to continue telling the story of this tale (conto)?
Cheers from your friends at Wome.
The grapes were destemmed into small stainless-steel vats, where they macerated for 24 hours at low temperatures before initiating alcoholic fermentation. Fermentation occurred in a stainless-steel tank at a controlled temperature for 15 days, with gentle remounts for extra colour and aroma extraction.
The wine was staged only in stainless steel to preserve all the fresh fruit aromas.
The wine possesses a deep red colour and red fruit, such as strawberries and sour cherries, aromas with a balsamic touch typical of the variety. The fruit is evident in the mouth, and the acidity is well-balanced, with a velvety texture and fresh finish.
Total Acidity: 4.7 g/L
Total sugars: 3.1 g/L
by chef Sebastião Vasconcelos
600 gr cooked basmati rice
20 prawns sized 30/30
200 gr carrot
200 gr broccoli
200 gr asparagus
200 gr soy bean sprouts
50 gr red pepper/capsicum
Chopped chives and fried onion to finish
Sauce: 200 ml peanut oil
200 ml Shoyu
80 ml teriyaki sauce
Cook the eggs in boiling water with vinegar for 5 minutes. Take the eggs out and cool in iced water, peel them and reserve.
Peel the prawns and sauté in a frying pan with olive oil, salt and pepper.
Chop the vegetables to preference and cook for 2 minutes in boiling water.
Heat the peanut oil in a wok and fry off the previously cooked rice. Add the prawns, vegetables and peanuts.
Add the Shoyo.
Place the rice into a bowl and add the fried onion and cooked eggs. Add chopped chives and teriyaki sauce to taste.
Decorate the eggs with salt flower.