Category Archives: Portugal

Portugal, Wine, Wine of the Month

WOTM: Herdade do Rocim, Rocim ‘Fresh from Amphora – Nat’ Cool’, Alentejo 2018

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A star of the show at our recent Minerality: Steve Daniel, in conversation with Jamie Goode discussion, Herdade do Rocim, Rocim’ Fresh from Amphora- Nat’ Cool’, Alentejo 2018 is made from organically grown grapes; 70% of the vineyard is certified and the remaining 30% is in conversion. The grapes – Moreto 40%, Tinta Grossa 30%, Trincadeira 30% – come from very old vineyards, which are made up of only ancient, native varieties. Can you taste the minerality?

In a nutshell

Aromas of fresh red fruits are complemented by earthy and savoury notes with a light and balanced palate.

The producer

Herdade do Rocim is an estate located between Vidigueira and Cuba, in the Lower Alentejo. It comprises 120 hectares, 70 of which are made up of vineyards and 10 hectares of olive trees. Since its inception in 2000, Herdade do Rocim has invested heavily in the vineyards, replanting vines and introducing new varieties. They are pioneers in ‘amphora wines’, following the ancient traditions of vinification in pots known as ‘Tahla’. The vineyard is cultivated manually and minimal intervention is used in the cellar, to produce fresh, elegant and mineral wines. In 2018, Herdade do Rocim was awarded Best Wine Producer by Revista de Vinhos.

The wine

Naturally vinified without any additions or must corrections. The fruit was carefully selected in order to vinify only the highest quality berries. Fermentation took place with indigenous yeasts in traditional clay amphora pots known as ‘Tahla’. The process took place without any intervention, including temperature control. The wine was aged for three months with skin contact which imparted complex aromas and flavours, resulting in this distinctive wine. This wine may create a natural deposit.

Australia, England, Food, Greece, Italy, Portugal, Spain, Wine

I Scream, You Scream, What do you serve with ice cream?

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The scorching hot UK summer has seen temperatures exceed 30C sending customers into bars and restaurants in search of ice cream, with some retailers reporting a sales increase of over 100 per cent compared to July 2017.

We’ve taken a closer look at a question hospitality venues are hearing more and more this summer – which wines you should pair with which flavours of ice cream?

Pistachio Ice Cream

Pair this Mediterranean classic ice cream with another classic – Cava. It’s made in the same style as a Champagne, without the slightly larger price tag. The Pinord, Cava ‘+ & + Seleccion’ Brut NV is ideally suited to this ice cream, named because the winemaker’s family that first tasted the wine always wanted a little bit more, and a little bit more, and a bit more… ‘More’ in Spanish is ‘plus’ – and so the name was born.

Blood Orange Sorbet

Moscato d’Asti is your match. Almost any sorbet tastes great with this bubbly, semi-sweet dessert wine – you could even pour the Moscato over the sorbet for a refreshing sorbet float. The Michele Chiarlo ‘Nivole’, Moscato d’Asti 2017 is the wine for the job here, with its floral aromas, which are seamlessly complemented by peach and apricot notes on the fragrant bouquet. The gently sparkling palate is delicate, light and creamy.

Strawberry Ice Cream

When serving a dessert with strawberry ice cream, we would always suggest recommending a glass of off-dry rosé, such as the New Hall Vineyards, Pinot Noir Rosé 2017 from Essex. The wine has notes of ripe cassis and wild raspberry on the finish, which is perfect for cutting the richness of ice cream.

 

Vanilla Ice Cream

Vanilla ice cream is a simple classic, so often overlooked, but it is also a blank canvas for whatever toppings you’d like to serve. If you are topping with nuts or chocolate, you can’t go wrong with the Barros 10 Year Old Tawny Port, with its soft and silky texture, and subtle nuances of wood which are balanced by a fresh acidity and impetus tannin.

 

Plain Greek Frozen Yogurt

The sour notes of plain Greek frozen yogurt pair perfectly with the similar tart flavour profile of a Santorini Vin Santo. The extended barrel aging of the Gaia Wines, Vin Santo, Santorini 2006 provides richness, as well as acidity, resulting in a wine that is deep honey in colour, complex and full-flavoured, with notes of toffee and caramel. For the ultimate pairing experience, serve with baked spiced apples or pears.

 

Mint Chocolate Chip Ice Cream

Here’s where Australian Shiraz comes into its element. The rich, red raspberry fruits, chocolate nuances, and subtle eucalyptus notes are cross-complementary with a scoop of mint and chocolate ice cream. A wine that is perfectly suited to this task is the ‘Eight Uncles’, Barossa Valley, Shiraz 2015 from family run winery, Fox Gordon, which specialises in contemporary and premium wines from the Barossa Valley and Adelaide Hills.