Christoph Kranemann, a prestigious American surgeon, developed a strong passion for wine at the end of the 1980s. In 2004, after meeting his wife, who is Portuguese, he started travelling to Portugal more frequently (love will make you do such things), discovering local wines and grape varieties. He never left.
Hasso is another fruit of this passion.
In Portugal, we use ‘aço’ (‘aço’ and Hasso are pronounced very similarly, with ‘aço’ meaning steel in Portuguese) for other things and expressions.
In the North, for example, we say “John is tough as steel” a lot.
This wine pays homage to another Hasso. In this case, the Kranemann Family dog, a Rhodesian Ridgeback, a trusted companion for adventures and on calmer days.
The Vale do Távora (region) gifts us the delicacy that is the Hasso White 2018.
We’ll gift you a tasting suggestion: think of green apples while you drink your Hasso. Then tell us how it went.
Try it and enjoy.
Appellation: Porto and Douro
Winemaker: Diogo Lopes and Anselmo Mendes
Varieties: Fernão Pires, Gouveio and Viosinho
The wine: Climate: Mediterranean
Soils: Mix of schist and granite
Winemaking process: Manual harvest into 18kg boxes, total destemming, light pressing followed by cold static settling. Ageing in controlled temperature stainless steel tanks.
Staging: 4 months on fine lees.
Tasting notes: A pale yellow wine with a green hue. It has a fresh, crisp nose that demonstrates its youthful character. Predominant aromas: citric, green apple, with good minerality. Fresh acidity, light and well-balanced body with its fruit and alcohol content lending it a lively, prolonged finish.
Total acidity: 5,1
Silver/92 pts International Wine Challenge
Smoked Codfish with avocado
2 packets of smoked codfish (80 gr)
3 ripe avocados
Remove avocado pulps and cut into small cubes.
Cut smoked codfish into squares.
In a bowl, mix the diced avocado, smoked codfish, a drizzle of olive oil, lemon and lime juice, and 3 sprigs of finely chopped dill. Be careful not to damage the avocado.
Taste and adjust citrus juices if necessary.
Refrigerate covered with vegetable paper.
Decorate with a sprig of dill and serve with thin toasts.