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Quinta das Hidrângeas Reserva

10.50 

Wine is so often spoken about and so frequently consumed ‘just because’ that it’s very common to ignore the history of the places where it’s produced. Because of this, and in this particular case, we’ve chosen to not only tell you about the wine but also about the region where it was born: the incredible and inimitable Douro winemaking region.
Did you know that, in 1756, Marquês de Pombal made this the planet’s first demarcated region?
For this reason, we’re going to share a poem with you – or part of a poem – by Adolfo Casais Monteiro, eternally known as Miguel Torga, in the Portuguese artistic panorama.
About the Douro – the region from which this Quinta das Hidrângeas comes from – Torga wrote the following:
“The prodigious scenery that ceases being so by exceeding itself. It is not a panorama that eyes can observe: it is an excess of Nature.
Terraces, titanic men’s steps for climbing the slopes, volumes, colours and modulations that no sculptor, painter or musician can translate, dilated horizons that go beyond the plausible thresholds of vision itself.
A virginal universe, as if just born, and already eternal for its harmony, serenity, for the silence that not even the river dares to break, now disappearing stealthily behind the hills, now left gaping in the distance, reflecting its own astonishment.
A geological poem. The absolute beauty.”
As for the wine, it’s fantastic. You can open it. Trust us.
It’s smooth, intense, with an enchanting aroma that’ll make you finish your first glass quickly. It’s a wine you just won’t be able to put down.
If you’d like to store it, lay it down in a cool, dark place to conserve it in optimal conditions.
What you can’t do is forget to visit our site to share your opinion about this wine (and others as well, of course). Ok?
Cheers from us to you.

Cheers!

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Description

Appellation | Porto and Douro
Style | Red
Varieties
Tinta Amarela, Tinta Barroca, Tinta Roriz, Touriga Franca and Vinhas Velhas
The Wine
Climate: Continental
Soil: Schist, slightly acidic and poor in nutrients
Production: 20 000 bottles
Palate: Good structure, elegant and harmonious on the palate.
Finish: Intense, persistent with wood noted finish.
Expected longevity: May be consumed immediately or in the next 4 years, as long as stored horizontally in a cool, dry place.
Gastronomy: Traditional roasts such as lamb and other pasture meats.
Winemaking process
Total destemming subject to various remontages, vinous matter maceration in traditional granite ‘lagar’ by human treading. Fermentation under controlled temperature and prolonged maceration.
Staging
10 months in French oak barrels, 2 months basement staging before being released for consumption.
Tasting Notes:
Colour: Intense ruby.
Aroma: Red fruits, mature plum and a slight cacao note.
Mouth: Good structure, elegant and harmonious on the palate.
Finish: Intense, persistent with wood noted finish.

Technical Information:

ABV: 13,5%

Recipe

Roasted Octopus with Tomato and Green Bean ‘Migas’
By Chef Ricardo Gonçalves

Ingredients for the Octopus:

1 octopus
2 onions
2 tomatoes
1 garlic head
1 bay leaf
Rosemary
Thyme
200 ml olive oil

Preparation:

Drizzle a generous amount of olive oil onto an oven tray.
Spread out a layer of chopped onion.
Cover with sliced tomato, garlic and the bar leaf.
Place the octopus on top of the tomato.
Cover with a generous amount of olive oil and season with thyme and rosemary.
Top with more onion and tomato and cover with aluminium foil.
Roast at 200°C for approximately 1.5 hours.

Ingredients for the ‘Migas’ (a bread-based dish typically from the Alentejo region):

250 gr Collard greens
30 ml olive oil
70 gr onion
6 cloves of garlic
1 bay leaf
200 gr of corn bread (broa de milho, in Portuguese)
300 gr cooked black-eyed peas
Salt and pepper

Preparation:

Cook the greens in water with salt for 2 minutes. Take out, let cool and cut into medium-sized pieces.
Reserve a little of the cooking water.
In a non-stick frying pan, add olive oil, onion, bay leaf, garlic and simmer.
Add the cornbread cut into small cubes.
Season with pepper.
Add the cooked greens and black-eyed peas. Mix well.
If necessary, add a little of the reserved cooking water.
Adjust seasoning with salt, pepper and olive oil.

COMO FUNCIONA

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A ESCOLHA

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A ENTREGA

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A PROVA

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