Portugal’s native grape varieties fly under the radar on the international wine scene, but that’s changing at a rapid rate as wine lovers the world over discover what’s on offer.
The Quinta Nova Douro is a great place to start, with this endearing blend of Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Cão. Portugal has put out the welcome mat and said ‘Come on in!’
Bright and bouncy, full of flavour and generosity, this sits in the ‘very gluggable’ category. The first thing you’ll notice is the colour - this goes beyond the usual red and burgundy colours and hits the big pretty purple button. However, there’s no dark side to this wine. It’s unoaked - so what you see is what you get. It’s rich, ripe and robust with a basket of fresh blueberry muffins jumping out the glass, interwoven with cinnamon and spice. The palate is fleshy and fun with deeper black cherry notes with refreshing acidity. So get on board the Douro train before you miss the final call. Toot toot!
Exclusive Pre-Arrival Offer
Please note: We expect this wine to hit our warehouse the week of Monday 25th November. Place your order as normal and we’ll dispatch it to you as soon as it arrives.
“A classic Douro profile: rich and generous blueberry fruit accompanied by a firm tannic structure and balancing acidity. Has the potential to improve.”
Full price $40.00 from the winery on 6 November 2019.
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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
- Touriga Nactional, Touriga Franca, Tinta Roriz and Tinta Cão
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...