When you reach the top of the Serra de Sintra (Sintra mountain range) and look out over the Atlantic, you get the idea that the ocean is infinite. That the life that starts right there somehow extends over the horizon.
You quickly forget that life, just like wine, results from a finite quantity of possibilities and events.
Born in Quinta da Azenha in Colares, this wine results from a family project that embraces several wine-producing generations with roots in Madeira and Douro.
And now, a curiosity: Did you know that Colares is one of the country’s regions where wine has been produced the longest?
In 1255, King D. Afonso III ordered the first vineyards, brought over directly from France, to be planted there. The tradition has been maintained during all these centuries.
Rodrigo Osório Jardim and the oenologist Francisco Figueiredo present this Infinitude (same in English and Portuguese), a well-achieved blend of two French varieties – Pinot Noir and Merlot – planted in an area that has a unique microclimate. This is what gives these wines extraordinary characteristics.
Therefore, this is another wine that will taste even better when you accompany it with the recipe that’s on the back of this card you’re holding.
Pork loin with coriander and garlic rice.
Just writing this has made us want to have lunch again.
Try the recipe, open the wine and let the magic take over your table.
Cheers from us to you.
Appellation: Lisboa, Bucelas, Colares
Oenologists: Francisco Figueiredo
Varieties: Merlot and Pinot Noir
Soils: A solid bet on classic French varieties planted on a half-slope with clay-limestone soil 5 km from the Atlantic coast and at an average altitude of 90 metres.
Climate: Strong Atlantic influence with moderate-temperature Summers. The presence of the Sintra mountain range leads to the formation of fog and the maintenance of high relative humidity.
This wine results from the careful execution of the classic fermentation process with total destemming. The resulting wort fermented in stainless-steel vats at a controlled temperature of 26-28°C for 7 days.
15% of the lot staged in French oak barrels during 18 months at the mythical Adega Regional de Colares (Colares Regional Winery).
An elegant and delicate wine possessing classical cherry and forest notes. Slight pine and smoke undertones.
Alive and sharp in the mouth, very fresh with a long finish.
Accompanies exceptionally well with meat and stews that are more perfumed and earthy in taste (mushrooms, for example). Serve at 18°C.
Total Acidity: 6.2 g/L
4-hour pork loin with coriander and garlic rice
2 kg pork loin
20 gr laminated garlic
300 gr chopped onion
1 gr cumin powder
4 dl white wine
0.5 dl olive oil
2 bay leaves
2 tablespoons bell pepper paste
Season the meat with sea salt and freshly ground pepper 30 minutes before you start cooking.
Prepare a bed of onions and garlic in an oven tray, aromatise with olive oil and bay leaves. Place the meat on top and pour over the white wine.
Roast in the oven at 120°C for 4 hours.
Take the meat out and let rest before slicing and serving.
250 gr of long-grain rice
2.5 cups of water
5 garlic cloves
1 bunch of coriander
Crush the garlic cloves. Chop the coriander after washing.
In a pot, heat up some olive oil and add the crushed garlic cloves.
Sauté and add the coriander. Add water, cover and let boil.
Add the rice and salt when the water boils, cover and cook over medium heat. Stir occasionally. Add another handful of chopped coriander, mix and serve.