Tawny port and orange slices

Apr 13, 12 Tawny port and orange slices

Posted by in Food and Wine, Portugal, Travel, Videos

I never know what interesting food and wine combinations I’m going to come across but one of the more unlikely pairings, to me anyway, was 10 yr old tawny port and fresh orange slices.  They was presented as dessert at lunch while we were visiting Quinta da Gaviosa in the Douro Valley. I was in the Douro with Discover the Origin to well, discover the wines of the Douro (ok, I guess I was discovering the origins, didn’t want to be too obvious there – #fail). Anyway, we had wound our way through the rather steep hills of the Douro to visit the father/son wine making team of Domingo and Tiago Alves de Sousa of Quinta da Gaivosa. Unfortunately, as so often happens on press trips, we were running late and so Domingo had to rush off to Porto for a wine maker’s dinner. Tiago however, was able to stay and give us a grand tour of their vineyards and explain a bit about the land. Quinta da Gaivosa’s vines are perched high on the steep  hillsides and many of the vines are over 80 years old. It’s this longevity that gives their wines such concentration. I shot a short video of Tiago explaining the soil and climate of the region. Some of you may have seen it already as I inadvertently posted it as a stand alone video here last week: Many of the vines at Quinta da Gaivosa are as I mentioned over 80 years old and there is one vineyard in particular that Tiago is not even sure how old it is,  he thinks it’s over 100 years old but no one is sure as it was an abandonded vineyard. Tiago discovered it one day and decided to see what the vines would supply. We took a drive up to the top of the hill where the abandoned vines were and he has left it much as he found it. There are big gaps between the gnarled, stubby vine trunks and...

read more

Domaine Mastrio – Elegant 2007, 100% old vines carignan from a pop-up winery

        Pop up bars. Pop up restaurants. Pop up shops. Ho-hum. How about something a bit more interesting? Like a pop-up winery, perhaps? Michael Paetzold has done just that in the hills of Roussillon.     I found myself slogging up a hill on a rather gray and chilly day in the Roussillon last week to visit Michael’s “hobby” as he calls it in the Cotes du Roussillon. Michael’s day job is in Bordeaux where he is based and has a very successful wine treatment services company. He has literally thousands of wine clients in France who use his company for their “physical treatment of wines”. Translation, they’re experts in oenotechnical processes. Much too complicated for me but something to do with clarifying, stabilizing, nano-oxigenation, winemaking equipment, etc. An enologist by training, Michael is German and has been working in the French wine trade for many years. When he decided to make wine, he was drawn to the dynamism and terroir of the Roussillon. He originally bought 2 hectares 4 years ago but since then he’s acquired more and now has 15 hectares scattered around the region. He has old vines (average age 70 years old) as is quite common for the region, of syrah, carignan and grenache. The old vines produce wine of great complexity and depth and Michael has been very pleased with the results of his wine making efforts.     Since Michael is based in Bordeaux he couldn’t just ruck up and start making wine. He had to have somewhere to make it. He could have bought a winery but there are not many for sale in the area so he did the next best thing and came up with is “pop-up” or mobile winery. And why not? Seems everybody is doing it, all you need is the technology and Michael has plenty of that. All his equipment comes in on flat bed trucks, from the crusher to the sorting table and even the Range Rover he...

read more
%d bloggers like this: