Quinta Vale de Fornos DOC Colheita Especial
Did you know that Quinta Vale dos Fornos is one of the oldest and most emblematic estates in the Tejo region?
It’s true. It was gifted by D. Antónia Ferreira (Casa Ferreirinha) – yes, that one – as a wedding dowry for her daughter’s marriage to the 3rd Count of Azambuja.
With classic marble lagares dating from the 18th century and an impressive collection of casks and barrels, the wines from this estate have captivated international critics.
Seeing as we’re such good friends, we happily take on the critical mission of telling you what to expect when you open this portentous wine.
It’s a kind of heavenly nectar with an involving aroma that will waste no time in making your senses stand up to attention. It starts with the nose; it is almost hypnotic in its ability to show off its strength and elegance.
Then, when it reaches your mouth, that’s when the real fun starts. This wine will linger, linger… and linger until you remember to take another sip and start all over again.
It’ll accompany a meal well but can also be tasted alone.
It has excellent acidity but is also gentle and has touches of wood where unmistakable ripe fruit nuances are easy to identify.
But enough talk.
It’s time for you to open the bottle and start your journey through the Quinta Vale dos Fornos.
Cheers from your friends at Wome.
Varieties: Old vines
One of the oldest and most remarkable estates in the Tejo Wine Region. This property was gifted by D. Antónia Ferreira (Casa Ferreirinha) as a wedding dowry for her daughter’s marriage to the 3rd Count of Azambuja. It was acquired in 1972 by the current proprietors, the Duarte Monteiro family.
Production: 10 500 litres for 14 000 bottles (750 ml).
Altitude: 95 m
Orography: Southern exposure
Total acidity: 5.10 g/dm³
SO² (Total/Free): 119 mg/L / 36 mg/L
Manual harvest into 20 kg baskets with careful bunch selection. The wine was fermented in traditional granite lagars.
After the alcoholic fermentation, the wine was transferred to stainless-steel vats until the malolactic fermentation was terminated. It then aged in new French oak barrels for six months.
An intense and velvety wine with a strong balsamic component and ripe fruits. The suggested serving temperature is 16°C to consume at 18°C.
16°C / 18°C
Total Acidity: 5.10 g/dm³
Grilled octopus with new potatoes
1 octopus (1-2 kgs)
300 ml red wine
100 gr small onions
20 gr garlic
10 gr salt
1 bay leaf
5 gr thyme
400 gr small new potatoes
500 gr sea salt
1 kg collard greens
150 gr red peppers
50 gr red onion
5 gr coriander
1.5 dl extra virgin olive oil
Vinegar to taste
Wash the octopus thoroughly (it may have some sand)
In a pressure cooker, pour in 150 ml of water and add the wine, the onion studded with the cloves, bay leaf, parsley and peppercorns. Bring to the boil. Add the octopus and cook for 15 minutes with the lid firmly shut.
If possible, fire up your charcoal grill; if not, a regular grill will do.
Let the pressure out of the pressure cooker and let cool.
Wash the potatoes and place them in an oven tray. Cover with the sea salt and bake in the oven at 160°C for 35 minutes.
Wash the greens and cut out the stalks. Cook in boiling water with some salt and put into an ice bath to stop the cooking process as soon as they’re done.
Cut the onions in half and grill.
Grill the red peppers whole and place them in a plastic bag to sweat and release the burnt skin.
Cut the octopus into tentacles and grill while brushing with olive oil.
For the sauce, mix olive oil, vinegar, the chopped red onion and garlic, the chopped parsley and coriander, and the chopped pepper in a bowl. Check seasoning.
Sauté the roasted potatoes in olive oil, thyme and chopped garlic. Sauté the greens in olive oil and chopped garlic.
Plate the potatoes, greens and octopus and top with the sauce.