Tapadinha Reserva
10.50 €
Quinta da Oliveirinha is Domingos Alves de Sousa’s latest and most serious bet in the Douro region.
The grapes at this estate have an enormous and acknowledged potential – 12 hectares of Class A vineyard is a powerful calling card. It’s “simply” the best classification for Port Wine production.
This estate is lucky enough to be located in the most prestigious zone of the Douro winemaking region. Vinha da Tapadinha lives near Pinhão, the “heart” of the region.
It’s in this refined environment that Vinha da Tapadinha can be found, right there, hidden on a slope that stretches on until it reaches its destination – the Douro River, of course. (Tapadinha, meaning hidden, covered up, in Portuguese).
Today, Domingos Alves de Sousa, who’s been dedicated to winemaking for 33 years, counts on his children’s company for managing the estates. Tiago leads oenology and Patrícia, the finances.
As for this Tapadinha Reserva, all we can say is that we’re excited for you to taste this bottled wonder.
You can drink it now or in the next eight years, as long as you keep it in a cool place away from sunlight.
Lastly, we’ll leave you with a citation from the man responsible for this Tapadinha Reserva:
“Few are the places in the world that can mirror as well as the Douro, the admirable feats that can come about through the effort and dedication of Man.” Domingos Alves de Sousa
Cheers!
Out of stock
Description
Appellation: Porto and Douro
Style: Red
Varieties: Tinto Cão, Touriga Franca and Touriga Nacional
The Wine: Climate: Continental
Soils: Granite-Schists, lightly acidic and poor in nutrients.
Production: 20 000 bottles
Gastronomy: Grilled white meats, red meats, cured Portuguese sausages (enchidos, in Portuguese) and cured cheeses.
Expected longevity: Can be consumed right away or in the next 8 years if kept horizontal in a cool, dark place.
Mouth: Very harmonious, equally fruity and fresh, vinous and with well-rounded tannins. A very gastronomical wine.
Finish: Intense, long and persistent.
Winemaking process: Total destemming, 8 days controlled-temperature fermentation followed by 8 days of post-fermentative maceration.
Staging: 7 months in second and third-year use French Oak barrels.
Tasting notes: Colour: Intense ruby
Nose: Fresh fruit aromas, plums and cherries, hints of geranium and pink pepper, creating an extraordinarily fresh and appellative combination.
Palate: Very harmonious mouth, equally fruity and fresh, vinous and with well-rounded tannins. A very gastronomical wine.
Finish: Intense, long and persistent.
Technical Information
ABV: 14,5%
Recipe
Red wine chicken
by Chef Pedro Almeida
Ingredients:
½ free-range chicken or 4 whole chicken legs (including thighs)
Salt
1 carrot, sliced
1 onion, cut in 8
1 celery stick
3 laminated garlic cloves
50 ml cognac
1.5 lt red wine
150 gr diced bacon
150 gr chouriço (Portuguese cured sausage)
150 gr shallots
2 tablespoons wheat flour
200 gr paris mushrooms
Thyme leaves
Preparation:
1. Season the chicken with salt in a large bowl/recipient
2. Add the carrot, onion, celery, garlic, cognac and red wine. Leave to marinate for at least 6 hours. Take the chicken out of the marinade and strain the liquid. Reserve.
3. In a pot, melt the butter and seal the marinated chicken. Reserve and dispose of excess fat in the pot.
4. In the same pot, add the bacon, chouriço and onion and sautée.
5. Add the flour, mix well and add the wine from the marinade. Put the chicken back in and cook for 60 minutes on low heat. If necessary, add water half-way through cooking.
6. Add the mushrooms and cook for a further 20 minutes.
7. Add the thyme leaves, mix and serve with oven-roasted potatoes.
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