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| Subtle vanilla works well here |
Mention wine from Porgutal to just anybody and they have one image: port. And that’s a travesty. I’m pretty convinced Portugal is on the precipice of really breaking into the next tier of wine-producing countries.
Unlike France or Italy, where a single-varietal grape blend is common, Portuguese wine blends several grapes. Today I’m trying Esporao Reserva DOC Alentejo 2007.
Alentejo produces the most wine in the country. (Also: it’s where most corks originate.) The three grapes used for this blend are Aragonez, Trincadeira and Cabernet. You might know Aragonez from it’s other name in Spain: Tempranillo. Trincadeira is also known as Tinta Amarela and goes into most Port wines; it is very full-bodied and floral.
I found this wine very elegant and full-bodied. On the nose I got blackberries and herbs, possibly even just a hint of tobacco. And yet the floral aspects of Trincadeira really came through on my first sip. I was surprised that I even got a note of vanilla coming through.
Though Portuguese wines are still a mystery towards most customers in the United States, I still think you should start taking a chance on this country’s wines. It will be unfamiliar at first, but after a few sips you’ll really begin to appreciate the different herbs and spices that arise from these grapes.
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