There’s more florals in this than your grandmother’s curtains - and it’s far, far prettier. Wonderfully fresh and vibrant wine from Portugal, it’s got all of the fruit richness and juicy moreishness of Port, with none of the sugar. The ripe, satisfying plate is chockers with red and black cherry, violets and plums, with hints of coffee cake and sprinkles of sweet spice. One to try!
“Attractive dark fruit nose violets, blueberry and chocolate notes, with a hint of spice. Fresh fruity palate, grippy tannins, pleasantly structured finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 80ml (1/3 cup) soy sauce
- 1 tbs rice wine vinegar
- 1 tbs dry sherry
- 2 tsp caster sugar
- 1/2 tsp sesame oil
- 1 tbs light olive oil
- 750g-piece beef eye fillet, tied at 4cm intervals
- Watercress sprigs, to serve
- Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
- Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
- Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
- Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.