From a blessed land,
Comes this gorgeous wine.
Its home is the Dão,
Its soul is Portugal by design.
Between the rivers Dão and Mondego,
Is where this wine is created,
There’s a restlessness about it,
A pure truth that comes to life when tasted.
The Estate has seen a lot,
It’s seen the Dão come and go,
Carlos Lucas is the oenologist,
That makes this divinity grow.
There are very few places,
Where the grapes sing this tune,
This wine is unforgettable,
You have to taste it soon!
How about that for a quick bottled poetry exercise?
What we’re trying to say is that this Ribeiro Santo (Holy Stream) is probably one of the best things you’ll ever encounter. Taste it, and you’ll see that we aren’t exaggerating in the least.
Visit wome.pt and leave your review for this incredible wine.
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Enjoy and then tell us all about what it’s like to taste a wine like this.
Appellation: Dão and Lafões
Oenologist: Carlos Lucas
Varieties: Alfrocheiro, Tinta Roriz e Touriga Nacional
Winemaking process: Harvesting took place in the second week of September. The grapes were manually harvested according to a careful selection of the vineyard’s best grapes into small, 18 kg crates. The grapes were destemmed into small stainless-steel deposits, where they macerated for 24 hours at low temperature. Alcoholic fermentation was then initiated with selected yeasts and at controlled temperatures. Alcoholic fermentation lasted approximately two weeks, with a gentle pumping-over for an improved colour and aroma extraction. After fermenting, it was transferred to a stainless-steel deposit, where it decanted naturally until bottling.
Ageing: Stainless-steel deposits
Tasting notes: Clear and ruby-coloured in appearance. Exuberant aroma composed of red fruits with floral undertones. Excellent acidity combined with a velvety texture and a fresh finish.
Total Acidity: 5.2 g/L
Total sugars: 1.7 g/L
FRIED CODFISH WITH TOMATO CREAM
For the codfish:
2 codfish loins, deboned
2 garlic cloves, chopped
2 bay leaves
2 sprigs of thyme
Zest from 1 lemon
For the tomato cream:
800 gr of ripe tomatoes, diced
4 garlic cloves, laminated
1 medium onion, diced
½ carrot, diced
1 chilli without the seeds
1 teaspoon turmeric
1 star anise
10 gr coriander
10 gr basil
1 – Cut the boneless codfish loins in half.
2 – Season the codfish with chopped garlic, bay leaves, thyme, lemon zest, olive oil and pepper. Reserve in the refrigerator while you prepare the creamy tomato.
3 – In a wide pot, drizzle some olive oil and add the chopped garlic and chilli. Put on medium heat and sauté for 5 minutes or until the garlic starts to golden.
4 – Add the tomato, turmeric and star anise and cook for 10 minutes.
5 – Add the orange, coriander and basil. Cover and cook for 10 minutes or until the tomato dissolves. Don’t rush this step.
6 – When the tomato becomes dissolved, add the onion and the carrot and mix. Cover and cook for 20-30 minutes on low heat. Stir the cream every now and then. If necessary, add some water.
7 – After the 30 minutes have passed, check your tomato cream. The tomato should be dissolved entirely, and it should smell sweet.
8 – Take the orange and star anise out, and it is ready to serve. If you prefer, you may blend the tomato cream with a stick blender.
9 – Take the codfish loins out of the refrigerator, and with some kitchen paper, remove excess water.
10 – In a frying pan, drizzle a generous quantity of olive oil vegetable oil. Flour the codfish and dip it into the beaten egg. Fry the fish on both sides for approximately 3 minutes.
11 – Serve the codfish together with the creamy tomato or separately, accompanied by toasted bread.