Quinta das Brôlhas Grande Escolha
Before we go into the wine, we have to first talk about the estate that produces it.
Why? Because it’s a place filled with history.
To be more specific, we must inform you that it has a lifespan of almost 400 years, all of which can be attested to by the testimonies that connect the estate to the family that runs it since 1605.
In its more recent history, wines from Quinta das Brôlhas have received prizes and honourable mentions in international and national competitions.
This wine is perfect for the time of year we’re about to enter – the colder weather, the longer nights, the oven-roasted dishes…
What we felt when tasting this wine was that it’s a dense wine that envelops, embraces, speaks to you and keeps you great company.
But in no way is it the kind of company that bores after a while. On the contrary!
This wine will leave you missing it the moment you’re forced to say goodbye to it… because the bottle has been left empty.
All this leads us to believe, even more so, that it really is impossible not to love and revere Douro wines.
This Quinta das Brôlhas is well worth it. Trust us.
We suggest you keep it for a few weeks until the Autumn cold starts to make itself felt in your bones and the walls of your home.
That’s when it’ll be perfect for opening and tasting.
Lastly, we want to ask you to Instagram the experience with your Mystery Box. Deal?
Tag us (@WomeBox), so we can share your post or story.
We hope this wine tastes as good to you as it did to us.
Appellation: Porto and Douro
Varieties: Sousão, Tinta Barroca, Tinta Roriz, Touriga Franca and Touriga Nacional
The wine is made from traditional varieties – Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Sousão, reflecting the Baixo Corgo sub-region’s low altitude character with its consistent year-to-year. A complete and perfumed wine which associates concentration and elegance within the unique Douro valley region style.
At the ideal maturation point, the grapes were harvested manually, destemmed and subject to prolonged in-lagar fermentation.
After fermentation, the wine was aged in French oak barrels during 18 months.
Glossy ruby-red in colour, this wine has an intense ripe fruit aroma with vegetal, vanilla, coconut and chocolate hints, typical of oak barrel ageing.
Well balanced body in the mouth due to its acidity and alcohol, providing a strong capacity to accompany red meat dishes.
Total Acidity: 5.5
Wild boar with red wine (Chanfana)
2.5 kgs of wild boar
1 lt red wine
2 medium-sized onions
4 garlic cloves
1 bay leaf
½ celery stalk
Clean off excess fat and sinew from the meat, chop into medium sized pieces and wash thoroughly.
Finely chop the onion, garlic and celery and, in a large bowl, add these ingredients to the meatPour in the red wine until it covers the meat. Add salt flower, olive oil, the bay leaf and chilli. Marinate for 12 hours.
In a frying pan, seal off the meat.
Heat the marinade until it boils and check seasoning.
Place the meat and the marinade in a clay pot (or oven-safe pot of any other type) and cover with aluminium foil. Cook in the oven at 180°C for 4 hours.
Cook the sweet potato in salted water.
After it’s cooked, cut into round slices.
Boil the olive oil with garlic and rosemary and pour over the sweet potatoes.