TASTING NOTES AND HARMONIES
Golden colour. Light polished wood, ripe citrus, floral notes, white sultanas and honey. Smooth texture, mineral touch with a fresh and energetic acidity and a lingering finish. Excellent as an aperitif, consommé, smoked salmon, dried ham, pates or spaghetti with clams and orange.
VINEYARDS AND VINIFICATION
Grapes from various quality vineyards from São Vicente and Prazeres. Grapes were pressed in a continuous press. Arresting of fermentation takes place at the desired degree of sweetness by adding vinic alcohol (96%).
Verdelho aged in French oak casks for over 10 years by Canteiro method. For this blend we selected wines from our warehouses with stable temperatures year round, originating well balanced wines in sugar and acidity.
Alcohol: 19.20 Vol.Baume: 1.8Total sugar: 71 g/lVolatile Acidity: 0.78Total Acidity: 6.54pH: 3.27
SERVING & CELLARAGE
This wine was naturally aged in casks and bottled in its purest state. To show it at its best serve between 11oC/12oC. Should be kept in a cool dry place. This wine was filtered and does not require decanting. It was bottled ready for drinking and will keep well several months after opening.
In the early years our company concentrated its efforts in the production of bottled wine. New concepts of marketing in the Madeira wine business were introduced as well as innovative packaging like the wickered flagon. The quality of our wines gained an excellent reputation among consumers which helped to strenghten Barbeito’s image in the international market.
As time went by our company increased its activities and ended up involved in the bulk wine business in the beginning of the 70’s. This involvement brought many changes in Barbeito’s daily operations due to an excessive growth in production.
The competition among exporters in the bulk wine business was very high and small companies like ours had to strive to keep that area of business active and profitable.
However, during the 80’s we started realizing that Barbeito’s involvement in that kind of exports were damaging the quality of the bottled wine that was produced.
The difficult decision to stop exporting wine in bulk only came in 1991 with the entrance of Ricardo Vasconcelos Freitas to the company. In fact, 1991 was the year of the beginning of many changes in Vinhos Barbeito, being one of the most important the joint venture with the Kinoshita family, with whom we had already a close commercial and personal relationship since 1967. This decision enabled us to concentrate our efforts in just ageing, producing and blending the best quality wines. It was like going back to the past, when our grandfather just wanted to produce and sell good bottled wine, even if only in small quantities.
In 1991 another important change occurred in our company: for first time someone from our family became responsible for the making of the wine. In 1993, after two years learning the “secrets” of our wines’ style and character as well as studying modern techniques of wine making, Ricardo Freitas faced alone his first grape harvest. Thinking of the future, we began building a working team in which all members work under the same motto: produce good quality wines with a unique style.
Since then Vinhos Barbeito never stopped investing in the purchase of good quality grapes to make fine wines. To achieve that goal, year after year, we work to establish closer relationships with farmers.
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid. Rather choose wines with some sweetness, fruit or viscosity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.
Chilli heat is similar to umami-rich foods. They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.
Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.
These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.
We don't stock a wine or spirit that we don't believe in. Our directors taste each and every product in order to ensure the best quality and value is delivered to you.
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