Morgado do Quintao Branco 2019
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Bright lemon yellow. On the nose, aromas of pineapple and tropical fruit overlaid with green leafy notes. On the palate, tense yet ripe, with tropical fruit flavors, persistent minerality and bright, clean acidity. Finishes with excellent length and precision.
Pairs well with Mediterranean cuisine, particularly seafood. The fruit forward nature of Morgado do Quintão Branco makes it a terrific pairing with recipes that have chile heat or robust garlic flavors.
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Made with minimal intervention and heritage varieties, this speaks of Alentejano terroir. A blend of grapes from two organic vineyards, including Roupeiro, Rabo de Ovelha, Arinto, Tamarez and Alicante Branco, it offers full, honeyed aromas, with hints of beeswax, citrus and ripe stone fruit. The vibrant, tangy palate has a mouthfilling texture, plus exuberant acidity that gives a super-crisp finish. Fresh and preserved citrus – juicy grapefruit and candied peel – over a focused mineral core.
Morgado do Quintão is a large, restored early 1800’s family-owned vineyard estate, located between the Silves, Monchique and Lagoa in the Algarve. The estate was founded in 1810 by the count of Silves and is still in the possession of the family—and it’s a family story where a passion for the land, food and entertaining merges with a love of local heritage, beauty and conservation.
Working with the historic buildings and the old vineyards and olive trees that surrounds them, they have created a thoughtful place with love and attention on every detail.The estate’s vineyards are some of the oldest in the Algarve and provide the indigenous grapes which make up their award-winning wines and around the estate there are cottages which can host guests who want to be part of their history.
There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.
Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.
While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white Portuguese wines of various styles.
The Douro Valley produces full-bodied and concentrated dry red Portuguese wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.
Other dry Portuguese wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.
The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.