| Portuguese for the dinner table
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| | The color is deep and bright and there's
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| There have always been a handful of wines
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| | a healthy acidity and a sturdy 14.5%
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| in the middle, luscious table
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| | alcohol to keep the whole thing afloat.
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| wines-mostly from the same Duoro valley
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| | Serve with intensely flavored, firm
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| that produces port- that recalled the
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| | textured food. We got the best results
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| complexity of vintage port or the earthy
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| | decanting several hours ahead of dinner
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| intensity of a ripe bordeaux. Sadly,
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| | and serving at a cool, cellar
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| these wines are only occasionally
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| | temperature.
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| available in the American market: Barca
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| | In the days of increasingly
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| Velha is 'declared' like a port, reliable
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| | internationalized wine, this one is
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| Quinta do Crasto is hard to find and
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| | unmistakably from Portugal and we should
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| yummies from other regions, Alentejo for
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| | be glad of it. From the same vintner
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| instance only show up rarely.
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| | comes the softer, more cherry-like
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| So it's exciting to be able to report
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| | Chaminé ($8US), an easy-drinking fruit
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| reliable supplies of two outstanding
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| | basket with lots of depth. There's lots
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| table wines from Cortes de Cima. The
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| | of ripe fruit and spice on the nose and
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| richer entry is the eponymous Cortes de
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| | the 14% alcohol gives a generous
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| Cima, ($15US) a blend of Tempranillo,
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| | mouth-feel. Except for one mis-match with
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| Syrah and Trincadeira. The 2002 vintage
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| | tomato sauce, this was a delicious choice
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| showed generous portions of berries with
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| | with dinner.
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| a hint of evergreen, vanilla and raisins
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| | Both wines are wonderful and at these
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| against an earthy, licorice background.
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| | price points represent unusual values.
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