Three grapes walk into a bar with a few minutes difference between them. They keep their distance from each other because of COVID, and… and, well, yes. Moving on.
Seated at the bar, they start to chat and discover they have much more in common than their colour – believe it or not, they were all green. All three were surprised by the incredible and improbable coincidence that three grapes should be sitting in a bar on a Summer night.
Besides this, all three were united by a firm desire: to make incredible things happen and impossible dreams come true.
Imagine their disbelief when they discover they’re all from the same region and all have the same ambition: to be part of a bombastic sparkling wine.
(1st pun appearing here in the fourth paragraph)
We almost forgot to introduce them. Their names are Maria Bical, Françoise Chardonnay and Joana Arinto.
Brimming with hope, one of them says that she’ll be speaking to some friends from the Portugal Boutique Winery during that week to discover how bombastic sparkling wine is made.
The rest? Well, the rest is in the bottle before you.
Or, as they like to say, the rest is history and, in this case, quite an explosive one.
(and that’s two puns down)
Back to the sparkling wine. This wine tells the story of the innate capacity that the Bairrada region has to make magic with the grapes planted there.
Ah! Be prepared to find – while you’re tasting the wine, of course – a slight touch of green apples and pineapple, even if not necessarily in this order.
There’s not much more to be said except enjoy!
Cheers from your friends at Wome.
PS: Pop on over to Instagram (here’s another pun!) and share a photo of your Mystery Box. Tag us so we can share it in our stories.
Style: Sparkling wine
Varieties: Arinto, Bical and Chardonnay
The Wine: Philosophy: To express the authenticity and purity of the Bairrada region terroir through artisanal methods of producing sparkling wine.
Origin: The vineyards are located in Bairrada’s best clay-limestone soils in the Ancas area.
Winemaking process: Total destemming, gentle pneumatic pressing with alcoholic fermentation at 18°C. Traditional in-bottle method second fermentation.
Tasting notes: Hay-yellow hue. Fresh, intense aroma. Great elegance with green apple and fruity pineapple notes. Balanced, delicate palate with fresh flavours, nut and chocolate biscuit undertones.
Total Acidity: 6 g/dm3
JOHN DORY FILLETS, WHITE SAUCE AND SMOKED HERRING ROE
2 John Dory fillets
1 packet of smoked herring roe (you may choose another type of roe)
10 gr of chopped chives
2 chopped onions
1 leek, white part only, chopped
3 tablespoons butter
3 tablespoons cream
Sparkling wine or white wine to taste
John Dory bones
10 gr coriander
Start by preparing the fish broth. In a pot with water, place the fishbones and the roughly chopped vegetables. Cook on moderate heat for 45 minutes. Drain the broth and reserve.
Prepare the fish fillets, season with salt and pepper to taste, lemon zest and juice. Reserve in the refrigerator.
For the sauce, start by adding the butter to a pot on moderate heat. Next, add the onion and the leek. Sauté until the vegetables become translucid. Be careful not to let them gain any colour.
Refresh with sparkling or white wine and cook until the alcohol evaporates. Next, add the fish broth until two fingers above the height of the onion. Let reduce on low heat for 40 minutes. You may add more fish broth if necessary.
Take off the heat, add three tablespoons of cream and blend with a stick blender.
Cook the fillets in the remaining fish broth.
Our suggestion is to heat the fish broth and, as soon as it boils, add the fillets and then turn the heat off, covering the pot and resting for 10 minutes.
Place the fillets in the middle of the plate and cover with a generous amount of sauce. Finalise with the smoked roe and chopped chives.