Vila Jardim – wine from Tejo

April 27, 2016April 27, 2016The Portuguese Wine

The area of the Tejo has unique characteristics:

– The climate varies across the region

– Vines grow in “leziria” soils, which are fertile and produce quality wines

– Some producers work directly with co-operatives

– Local producers privilege quality above all. Their crops grow in the border of Alentejo, where it is hot, dry and with a sandy soil known as “charneca”

– Across the Tejo river, towards the border with Lisboa and by the mountains of Encostas de Aire, there are clay soils

– In the west part of Tejo, the sea affects the climate, making it wetter, windier and cooler

All these factors make the wine have a particular and exceptional quality.

The wine Vila Jardim Touriga Nacional is a good example. As we know, Touriga Nacional is present in several areas of Portugal, but each of these areas has different features.

This wine has an aroma of smoked country notes with herbs, and, in the mouth, it has good acidity and floral notes. It is a great choice to go with grilled meat and to serve between 16 – 18ºC.

If you want to taste this wine, talk with us!

Get to know Cantinho das Aromaticas amazing teas

April 21, 2016April 21, 2016The Portuguese Wine

The benefits of tea are becoming well known. With lots of varieties in the market, each with different benefits, the consumer can choose the one that suits best to what they want. Choosing the tea by its taste will not harm anyone too.

With different flavors and recognized quality, Cantinho das Aromáticas is located in north of Portugal, in Vila Nova de Gaia, and makes organic production of teas with some awarded varieties.

On the farm, we can find Iberian flora with 150 species and varieties. From condiments to medicinal plants, some of the cultivated species are echinacea, lemon verbena, lemongrass, peppermint, laurel, lemon thyme, and many others. In January 2012 the company celebrated ten years of existence.

The location of the production garden of Cantinho das Aromáticas has some climactic advantages, since the farm is located near the sea in a transition zone between the Mediterranean and Atlantic climates. This unique climate, in addition to the enormous care that are put into the preparation of the soil, gives an unique and unequalled character to the herbs.

Cantinho das Aromáticas has various types of packaging: cans with 40g of tea, boxes with 20 bags of tea and, also, boxes with 60 bags (10 bags of 6 types of tea).

The flavours you can find in the cans:

The boxes have these flavours:

These are the two teas awarded:

Quinta do Perdigão Alfrocheiro won a gold medal in Japan

April 19, 2016April 21, 2016The Portuguese Wine

The wine Quinta do Perdigão (single variety) Alfrocheiro won a gold medal in Japan: “Sakura” Japan Women’s Wine Awards 2016.

From one of the most awarded wineries in the Dão region since 1999, this red wine was born from the Alfrocheiro grape, the most delicate and expressive of the Dão’s grapes it is parallel to a pinot noir.

This wine has been fermented and matured in the best french oak barrels of 225ltrs, from the best tanneries of borgonha and bordeaux, for 12 months.

The colour is deep ruby, refleting the fresh aroma of black cherry blackberry, plum, quince cheese, rosemary, balsamic notes, black pepper scent of mediterranean woodland and dutch pipe tobacco.

Quinta do Perdigão Alfrocheiro is ideal when decanted and served at a temperature of 16ºC, on its own, with entrees wild mushrooms, salt cod and other fish, white meat, desserts, coffee and chocolate.

Interested? Ask for samples. Contact us

How to taste wine

April 15, 2016April 21, 2016The Portuguese Wine

GLASS – To taste a wine properly it should be used a thin, transparent glass cup, standing tall at which to hold, and long body, closer mouth, so that the flavors can be properly appreciated.

TEMPERATURE – The wine should be served at the temperature recommended in the back label of the bottle, or, if that is non-existent, between 16ºC and 18ºC (red wine) and between 9ºC and 12ºC (white wine).

PROOF – The proof is an analysis based on sensorial data so, once the wine is served, all the senses should be cleared so that the test can be as complete as possible.

Proof Phases:

Visual Phase – In this 1st stage the wine color must be examined, as well as its clarity, brightness and intensity. In the case of sparkling wine it should be noted, also, the size of the bubbles and the persistence of its cord, after the disappearance of the initial foam.

Olfactory phase – it begins when you smell the glass and ends up via retronasal, when the wine is already on the palate. At this stage, there can be detected some wine defects (cork, mold, vinegar, etc.) or it can be discovered its aromatic complexity. The range of flavors is vast and its discovery always depend on the olfactory memory of the person that made the proof.

Gustatory phase – This corresponds to the wine tasting phase in the mouth, from the first impression that the wine causes when it’s drunk (the attack) to the appreciation of the whole of flavors (sour, bitter, salty, sweet), the body, texture and other characteristics of the product.

Final phase – After being swallowed up (or spit) the wine should leave a set of sensations, and its persistence should be enjoyed, such as the flavors, the retro-nasal scent and the finish in the mouth.

In the end of all these four stages, it can be concluded the greater or lesser originality of the wine, its balance, harmony, etc.
Source: Vinhos do Alentejo