This week we are tasting wines from Portugal
Terra D’Alter White
Composition Siria 45%, Arinto 45% Viognier 10%
Siria and Arinto are the traditional grape varieties of the Alto Alentejo, which is blended with a small proportion of Viognier to give a distinct aromatic lift. This wine is cold pressed then fermented in stainless steel tanks at 12-14 degrees c. for 30 days then left with lees until bottled early to preserve freshness of fruit and lively palate. The color is bright pale yellow-green, with an aroma of tropical and floral notes. On the palate it has mineral cleanness with tropical fruits and a zesty refreshing finish. Suggested Pairings include grilled chicken, fettuccine alfredo, white fish, seafood, and goat cheese.
Terra D’Alter Rose’
Composition 85% Aragonez, 15% Touriga Nacional
Picked earlier that before, they wanted to preserve the natural freshness of the varietals combined with a lighter color. Short cold skin maceration followed by a slow fermentation in stainless steel tanks at 14 degrees C. Has a soft pink color with an aroma of floral violet notes with red fruit. It is fresh, fruity and floral with a balanced fresh finish on the palate. Suggested pairings include Chicken, Pork chops, salmon, pasta, pizza and salads.
Terra D’Alter Red
Aragonez 45% Trincadeira 45% Syrah 10%
Aragonez and Trincaderia are the traditional red grape varieties of the Alto Alentejo which is blended with a small proportion of Syrah to give a distinct richness. Full destemming is followed by soft crushing. Cold soaking before fermentation foa period of 48 hours. Stainless steel fermentation with controlled temperature for 5 days with daily manual pump over. Malolactic fermentation is stainless steel followed by maturation with French oak for 6 months.
Red-purple with dark center color, floral violet notes with red fruit aroma. Red ripe fruits, plums and liquorish on the palate. Suggested pairings include burgers, lamb chops, BBQ Ribs, Dark Chocolate, Empanadas, (An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese,)