What we can say about Carlos Lucas is that the man doesn’t know how to make bad wine.
This Ribeiro Santo (Holy Stream) is more proof of that fact (like he needs to prove anything at this stage in his career). Carlos Lucas was born for this and has become a Wine Master.
And now, a curiosity.
Did you know that sparkling wine started being produced in Portugal almost 140 years ago?
Where? In the Bairrada region, of course.
At the time, whatever was brought to Portugal from abroad always started off with incredible difficulty.
The year was 1893, and it was necessary to bring a machine over from France so the method used in Champagne could be replicated for us to start bottling this type of wine in Portugal.
As for Carlos Lucas, he is and will always be connected to the Dão region, especially to the more modern side of the “New Dão”.
Embraced by the climate typical of the region around Serra da Estrela, the Quinta do Ribeiro Santo (Holy Stream Estate) has gotten everyone used to its diversity, but, above all else, to the quality of the wines it produces.
This Ribeiro Santo sparkling wine is further evidence of the solidity of the great variety of options this brand offers to all those lucky enough to taste their wines.
When you open this sparkling wine, you’ll understand why we started this story by saying that Carlos Lucas doesn’t know how to make bad wine.
Don’t forget that it has to be chilled before serving, just like with any other sparkling wine.
Now that Summer is almost here, open this gem at a family lunch or after dinner with friends.
When you’re done, visit wome.pt and leave your review for this wine and the others in the Sparkling Wine Box. Deal?
Appellation: Dão and Lafões
Style: Sparkling wine
Varieties: Bical, Cerceal and Encruzado
The Wine: Granite origin soils with large schist patches.
Altitude around 400-600 metres.
At the influence of the rivers Dão and Mondego.
Hot, dry Summers.
Winemaking process: Total destemming and pressing. Grape must selection and post-cooling and decantation at low temperatures. Fermentation in stainless steel vats at approximately 16°C for three weeks. Traditional method of bottle fermentation in a cool basement during 18 months, followed by disgorgement.
Tasting notes: Hay-yellow hue with an elegant, nutty aroma.
Fine, persistent bubble. Good mouth structure and balance. Contains sulphites.
Total Acidity: 5.5 g/L
MOCK COCKTAIL SALAD ON ROMAINE LETTUCE
500 gr of cooked and peeled prawns
1 Romaine lettuce
2 ripe avocados
½ onion, finely chopped
1 tomato, seeded and diced
1 chilli, seeded and chopped (you may substitute with Tabasco sauce)
10 gr chopped coriander
Wash the lettuce and separate the leaves. Pick 6 of the best, most tender leaves and reserve.
Take out the lettuce heart and cut it into slices.
(Reserve the remaining lettuce leaves for another meal).
For the guacamole, remove the pulp from the avocados and place in a bowl. With a fork, smash and blend the pulp.
Add the finely chopped onion, diced tomato, chopped chilli and coriander. Season with salt and pepper and add the juice of both limes.
Mix in the sliced lettuce heart.
Stuff the lettuce leaves with the mixture and place a cooked prawn on top.