Local wine retailer Wine Adore recently hosted a one-night-only Portuguese Wine Pairing dinner at Fullerton Bay Hotel’s French restaurant, La Brasserie. We embarked on a gastronomic journey to Portugal with an exquisite five-course meal prepared by Senior Sous Chef Paolo Benedet. Each course is paired with a different Portuguese wine from some of the finest producers in the Alentejo and Duoro region, curated by the Wine Adore team.
Wine Adore was born from a need to have great, quality wines across all price points for everyone to enjoy, their specialty being Portuguese wines and liquors. The team also prides themselves on sharing new wine experiences and discoveries with others.
Pâté Delicias do Mar, Pairing: Cartuxa Colheita White (2019)
Starting off the night on a high note, we were served the Pâté Delicias do Mar – a creamy, savoury paté of flaked white fish and scallops, served with chives, cherry tomatoes, balsamic vinegar and toasted bread.
The pâté was paired with the Cartuxa Colheita White (2019), a lovely blend of Antao Vaz and Arinto. Cartuxa is also one of the finest wine producers in Portugal. On the palate, you get notes of tropical fruits and aromas of citrus and just the right amount of acidity balanced with freshness. Complex with a touch of sweetness, a long finish and elegant overall. The crisp acidity and sweetness balanced out the creaminess and savouriness of the pâté wonderfully.
Bacalhau, Pairing: Quinta do Javali PGE White (2018)
Next up was the Bacalhau, a cod fillet with cauliflower puree, mushrooms, asparagus, and drizzled with lemon. The cod was oh-so-tender and fresh, with the meat coming off the fillet easily. All the flavours went so well together!
To pair with the cod was the Quinta do Javali PGE White (2018), a biodynamic white wine made up of a fruity blend of Viosinho and Arinto. On the nose, you get notes of citrus, brioche and butter, with an elegant finish. The citrus notes enhanced the flavours of the cod, and this was our favourite white wine of the night.
P.s. Quinta do Javali is the first fully biodynamic winery in the Duoro region of Portugal!
Polvo a Lagareiro, Pairing: Quinta dos Aciprestes Reserva Red (2018)
The third course featured the Polvo a Lagareiro, an octopus dish served with baby potatoes, garlic, coriander and onion. Chewy and well-cooked, the octopus was also well-seasoned, and the sauce gave the dish a very nice tangy touch to balance the flavours.
The Quinta dos Aciprestes Reserva Red (2018) was made from Touriga Nacional and Touriga Ranca. Medium to full-bodied with complex aromas of plums, with red and black fruit. This is a bold red, with round tannins, medium acidity and a long finish. The tannins and acidity went well with the octopus and tangy sauce, adding an extra zing to the palate.
ICYDK, Quinta dos Aciprestes is under the Real Companhia Velha, the first winery in the world to demarcate a wine region – the Duoro Valley in the 1750s to preserve and protect the heritage of their wines.
Costelas de Cardeiro, Pairing: Cartuxa Reserva Red 2016
The last main course was the Costelas de Cardeiro – rosemary lamb chops with sliced chorizo, basmati rice and red wine sauce. The herby spices added a punch of flavour to the lamb, which was cooked to a textbook medium-rare. The basmati rice had soaked up some of the lamb juices and red wine sauce, making it extra flavourful.
You have to have an excellent red wine to pair with lamb, and we had the Cartuxa Reserva Red (2016), a medium to full-bodied red blend. Even Robert Parker’s Wine Advocate has raved about the incredible value of this wine and its quality at this price point. It’s a complex blend with aromas of cherries, plums and balsamic, with firm tannins and excellent acidity with a long and elegant finish. Overall a great choice to pair with the lamb chops as the bolder tannins made the lamb feel even more tender, and the acidity helped draw out the flavours of the lamb as well.
Torta de Amendoa, Pairing: Quinta do Javali 10-year-Old Tawny Port
Dessert stomach is real. We ended our feast on a sweet note, with the Torta de Amendoa. A lovely almond tart with a flaky, thick crust and creamy almond filling, topped with more almonds. Just the right amount of sweetness and creaminess.
It’s common to pair sweet wines with desserts and our tart was paired with Quinta do Javali’s 10-Year-Old Tawny Port. This port was red with a strong tinge of brown and had lovely aromas of figs, honey and cigars. In addition, there was a caramel-like sweetness, silky smooth texture and a hint of acidity; which went really well with the dessert, adding creaminess and enhancing the nuttiness of the almonds.
Although Wine Adore’s Portuguese Wine Pairing Dinner is over, you can still purchase any wines from Quinta do Javali, Quinta dos Aciprestes, Cartuxa, and more on their website.
Wine Adore is also hosting their next event soon – a Portuguese wine tasting experience at The Guild on 9th December. Click on the link above for more information.
Wine Adore’s 12x Wine Tasting Experience at The Guild
Address: 55 Keong Saik Rd, #01-01, Singapore 089158
When: 9th December 2021, from 4:30PM
Price: $95++ per pax
Opening Hours: 4pm to 10:30pm (Monday – Sunday)
Nearest MRT Station: Outram Park MRT
Disclaimer: We were guests of Wine Adore, but all opinions remain our own.
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