CASA DE SAIMA
When the words wine and Bairrada appear in the same sentence, it’s almost certain that the conversation will end up being about Baga. It’s impossible to separate the region from the variety (and vice-versa).
At Quinta de Saima (Saima Estate), the Baga variety stands out, as it should. It has 18 hectares of terrain to grow freely, knowing that it will make many people smile one day.
Graça Miranda presents this Espumante Casa de Saima, bottled in 2017, knowing full well that it’s a versatile wine that pairs exceptionally well with fish, meat or even oriental style dishes.
It can also be an excellent choice to pair with a dessert, for example.
Before you stands a sparkling wine made from the variety that reigns in the region, meaning that you can expect a very consecrated wine that will surely be a fantastic surprise.
As happens with other wines made from this variety, prepare to find an incredible colour and discover an amazing, intense taste.
If you’re considering a roast dish, this may very well be the wine you open to accompany your meal.
Well chilled. Don’t forget, ok?
Share your feedback with us and, while you’re at it, share the experience on Instagram. Tag us – @wome_box – so we can put your photo in our stories.
An intense round of Cheers! from your friends at Wome.
Style: Sparkling wine
The Wine: Producer: Graça Maria da Silva Miranda
Appearance: clear, crystalline with a very fine and delicate bubble.
Mouth: Complex and intense with a very delicate mousse. Presents class-filled acidity in combination with perfect mouth volume.
Quality Factors: Climate: Mediterranean
Winemaking Technology: Type: Classic white wine process (open tap)
First fermentation: At a controlled temperature up to 17°C for three weeks
Second fermentation: Temperature controlled basement
Aptitudes Ready to consume but may be stored for four years.
Staging 24 months.
Total Acidity: 7 g/L
Total sugars: 2 g/L
STRAWBERRY RISOTTO WITH BRIE, HONEY AND WALNUTS
3 tablespoons of butter
1 finely chopped onion
200 gr of Arborio rice
100 ml of white wine
1 litre of vegetable or chicken broth
300 gr of strawberries
80 gr of grated parmesan cheese
100 gr of brie cheese
60 gr of thinly sliced brie for decoration
40 gr of walnuts
Basil leaves (optional)
In a large frying pan on medium heat, melt the butter and sauté the onion for 2 minutes or until soft.
Add the rice and fry for 1 minute.
Add the white wine and cook for another minute or until it evaporates.
Add a ladle of broth and cook until it evaporates, stirring continuously.
Little by little, add the remaining broth, one ladle at a time, during 15 minutes or until the rice becomes al dente.
In a bowl, add the strawberries, the butter, grated parmesan and the brie. Mix well, cover and let rest for 2 minutes.
Gratinate the brie slices in the oven with honey and walnuts.
Serve decorated with the gratinated brie, the fresh strawberries mixed with cheese and basil leaves.