Vinhas do Lasso Garrafeira
Did you know that the Alenquer region used to be famous and revered in European courts because of its excellent wines?
That time has passed, and today, 131 years after those glorious times in Alenquer’s history, the current producers are responsible for this region’s return to international prestige.
The famous ‘Alenquer Estates’, where Quinta do Pinto is included, have contributed decisively to the valorisation of this region’s wines.
Lasso, from the Latin lassus, means not tight or loose. Baggy, slack, rickety, relaxed or worn out. In this case, however, the wine’s name is a homage to Ana and Rita Cardoso Pinto’s Grandmother, whose surname was Lasso.
The wine you have in your glass started off in the 2011 harvest and was bottled in 2013, where it has remained until today. The variety Tinta Miúda, planted almost exclusively by Quinta do Pinto, adds a lot of strength to this wine. The staging years serve to harmonise the evolution of the variety blend.
Before you, you have everything you need for a delightful meal.
This wine lends itself to the table, pairing well with… Well, you’re going to have to flip this card and see the recipe Chef Sebastião Vasconcelos suggests.
Varieties: Alfrocheiro, Aragonês, Tinta Miúda e Touriga Nacional
Vinhas do Lasso is authentic Lisbon Wine Region. This Garrafeira 2011 demonstrates the varieties’ evolution and the ageing capacity of the year and region. Created using the region’s traditional varieties, Aragonês, Touriga Nacional and Tinta Miúda, to which Alfrocheiro was added, this is a wine of great complexity, firm tannins and good volume. Presents with a long, persistent finish.
Manual harvest into 20kg boxes with posterior bunch selection, destemming and fermentation with native yeasts at a controlled temperature of 24-28°C. This is followed by a 3-week post-fermentative pellicular maceration which promotes a more potent extraction of the skin’s noble elements. Subsequent malolactic fermentation.
9 months in French oak barrels.
Colour: Grenadine with violet hues.
Aroma: Exuberant ripe blackcurrant, redcurrant and cherry aromas. Tabaco and black chocolate notes.
Mouth: Rich and complex with well-structured tannins.
Meat and game dishes. Cheeses and pates. Deserts with intense black chocolate flavours.
Total Acidity: 4.73 g/L
Total Sugars: 1.8 g/L
Partridge Pie and salad mix with pomegranate
2 packets of fresh puff pastry
1 packet salad mix (different types of lettuce)
1 twig of thyme
1 twig of rosemary
5 cloves of garlic
5 clove seeds
5 juniper seeds
300 gr Paris mushrooms
0.5 dl red wine
Salta and pepper
Sprig of parsley
200 gr walnuts
80 gr butter
100 gr flour
50 ml white wine
500 ml water
In a pot, add the water, red wine, half the thyme, half the chorizo, 2 crushed garlic cloves, the cloves and the juniper, pepper to taste and a pinch of salt. Let boil.
Add the partridges, turn the heat down to low and let cook for 60-90 minutes.
Once cooked, reserve approximately 800 ml of the cooking broth. Shred the partridges and reserve.
In another pot, drizzle some olive oil and, when it’s hot, add the other half of the chorizo cut into small squares. Sauté until it starts releasing its fat and add the mushroom after laminating. Season with salt and pepper.
When the chorizo and mushrooms have sautéed, add a coffee cup of white wine. Let the alcohol evaporate and add 80 gr of butter and 100 gr of flour. Let the flour cook slightly, and add the cooking broth. Lastly, add the shredded partridge meat and chopped parsley.
Pre-heat the oven to 180°C.
Stretch the puff pastry over a pie plate and, with your fingers, press down to get rid of any air under the pastry. Spread the filling over the pastry. Make sure the puff pastry falls over the whole circumference of the plate so it can be folded over to close the pie.
With the second sheet of puff pastry, cut to fit the plate but only so it covers the filling, staying on the inside of the plate. Close the pie using your fingers by pulling the bottom sheet edges over the second sheet covering the filling.
Brush the pastry with two egg yolks. With the remaining pastry, you can adorn the pie with little stars and shapes, if desired.
Place the pie plate on a tray and cook in the oven for 40 minutes.
Vinaigrette for the salad
In a small lidded recipient, add 3 measures of olive oil to 1 measure of balsamic vinegar. Season with some salt and pepper, Dijon mustard if desired, and close the recipient. Shake vigorously.
Cut the pomegranate in half and, with a wooden spoon, hit it until all the seeds fall out into the salad bowl. Add the salad lettuce mix and chopped walnuts. Pour over the vinaigrette and mix.
On a plate, place one slice of pie and a portion of salad. Enjoy.