This month, the honour of being the only white wine in our Mystery Box falls on Miss Maria Mora.
Being the only ‘lady’ in the box is a role that suits her beautifully, especially when you get to know a little more about the character that gave this wine its name.
Ever since the Roman Empire, the Mora District is of great tradition for the Alentejo wines.
The wine was produced in “talhas” – large clay amphoras, which are still used to this day.
“Maria Mora” is a homage paid by Manuel Ribeiro de Pavia, a neo-realist painter from the beginning of the 20th century, to the young sun-kissed women of the Alentejo that worked in agriculture during the 1930s and 1940s. You now have her right here, right in front of you, on the label of the wine she gives her name to.
What do you need to know about this wine?
Critics say that it’s young, joyful, balanced and fresh. We say that you’ll enjoy the surprise.
Well, at least we have the consolation of knowing that you’ll like this wine even more after learning part of its history. Now, go and place this bottle in the refrigerator and wait for the perfect moment to open it.
PS: And don’t forget: “Life is too short to drink bad wine”.
Enólogo: Carlos Lucas
Castas: Antão vaz e Arinto
Vinificação: As uvas foram totalmente desengaçadas e imediatamente prensadas em prensa pneumática. O mosto de lágrima foi arrefecido e decantado a baixas temperaturas durante 24h. A fermentação decorreu em depósito inox com controlo de temperatura de cerca 16ºC, durante 3 semanas. Estagiou apenas em inox para preservar todos os aromas de fruta fresca.
Estágio: Depósito inox.
Notas de prova: Cor límpida e transparente, aroma de frutos tropicais, com destaque para as notas limonadas. Na boca é cítrico, de textura suave, com uma acidez viva e um final refrescante.
Total acidity: 6,4 g/L
Mussels with turmeric, coconut and lime
by chef Pedro Almeida.
Ingredients (4 people):
1 kg of mussels
1 medium-sized onion, chopped
1 clove of garlic, finely chopped
½ red pepper chopped
1 teaspoon turmeric powder
1 dl white wine
100 ml of coconut milk
1 fresh chilli (optional)
20 gr coriander/cilantro
Add a drizzle of olive oil, onion, garlic and pepper to a deep pot and cook over a gentle heat.
Add the turmeric powder and stir for 1 minute without letting the ingredients stick to the bottom of the pot.
Add the white wine and cook until the alcohol evaporates.
Add the coconut milk and the mussels, cover and cook over high heat for 5 minutes or until the mussels open.
Take off heat and add chopped coriander/cilantro and lime juice.
Serve decorated with coriander/cilantro leaves, lime wedges and thinly sliced fresh chilli.