retirado daqui:

COOPERATIVA RIBADOURO - SENDIM

Notícia n. 1929
quarta-feira, 28 de Novembro de 2012

Que vinhos para combinar com bacalhau?

 

Dizem que há mil e uma formas de confecionar bacalhau. Poderá ser exagero, mas é consensual que o “fiel amigo” é escolha de eleição nas nossas mesas. Na hora de escolher o vinho, as opções variam consoante a confeção. Uma das iguarias mais consensuais, não só em Portugal como também, por exemplo, no Brasil, é o bacalhau. O “fiel amigo”, que há muito adotamos e transformamos num dos símbolos representativos da nossa gastronomia, é seguramente objeto das maiores façanhas culinárias. Um tema que origina discussão prende-se com o melhor vinho para harmonizar com bacalhau. Diz-se que é o tinto. Aliás, quando se procura um prato de peixe para harmonizar com determinado vinho tinto, o bacalhau surge imediata e quase incontestavelmente no topo das opções. Mas será mesmo assim?

Bacalhau cozido

O prato de bacalhau por excelência na época natalícia, onde a pureza de sabor é mais salvaguardada. Menos poderoso em termos de sabor, mas com alguma dificuldade na abordagem ao vinho, pois também é mais sensível aos elementos estruturais dos vinhos, especialmente aos taninos. Devem-se procurar sabores suaves e muita frescura. Os vinhos com bom índice glicérico (suavidade do álcool) e um toque de doçura serão os mais interessantes. Algo como Chardonnay, Antão Vaz, Alvarinho ou Encruzado, de preferência sem madeira ou pouco marcados pelo estágio, são algumas das opções. Os tintos terão um perfil de sabor menos condizente com o bacalhau cozido. Se a opção for essa deverão ter taninos macios, doçura de fruta… mas muita atenção com o sal, pois o traço amargo e vegetal dos tintos tem que ser muito ponderado. Atenção ainda à guarnição, pois também esta confeção acentua os teores mais amargos, especialmente de alguns vegetais.

 

Mas o “Ribeira do Corso” branco, da Cooperativa Ribadouro de Sendim é o ideal para este prato tão caracteristico da ceia de Consoada!

Grapes harvest 2012

NEW! Lhéngua Mirandesa I.P. 2011 white wine

This year Cooperative Agricola Ribadouro launched one more NEW wine of

 Lhéngua Mirandesa I.P. 2011 white wine, that won a Medal of Merit in Trás-os-Montes Regional Contest.

 

 

Try it!

NEW! Ribeira do Corso 2010 Reserva red wine

Cooperative Agricola Ribadouro lauched a NEW wine of Ribeira do Corso 2010 Reserva red wine.

Ribeira do Corso - a new taste of quality wine. Try it!

Lagarada Tradicional

The Cooperative Agricola Ribadouro together with the Municipal of Miranda do Douro, with support from other public and private institutions will organize the Traditional grapes harvest on 5^th of October 2012, reviving memories and traditions of the past.

Come and spend a different day, full of fun and memories!
Price per person (maximum 40 people): € 25.00 (includes sending a bottle of wine)
For more information (accommodation, participation) use the email: vindimatradicional@gmail.com)

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A Cooperativa Agrícola do Ribadouro e a Câmara Municipal de Miranda do Douro, juntamente com o apoio de outras instituições públicas e privadas irão realizar no próximo dia 5 de Outubro de 2012 uma Lagarada Tradicional, reavivando memórias e tradições associadas a esta época há muito esquecidas.

Programa

08h00 – Encontro dos vindimadores na Cooperativa Agrícola Ribadouro

08h15 – Mata-Bicho de Vindima

08h30 – Saída dos vindimadores e dos animais de carga em direcção à vinha do Rosal, conduzidos ao som de gaita-de-folese música tradicional

09h15 – Início da Vindima

11h00 – Termino da Vindima com início da recolha das uvas e transporte para o lagar

12h00 – Chegada com as uvas ao lagar tradicional no Curral del Tio Pino

12h30 – Merenda à moda antiga

15h00 – Tertúlia de Vindima – Relembrar de Histórias e Tradições Ancestrais

16h30 – A Pisa e a Fermentação do Vinho – Noções Básicas

17h30 – Início da Pisa a pé

19h00 – Jantar de Vindima com apresentação do Ribeira do Corso Reserva Tinto 2010

20h30 – Inicio da Prensagem das Uvas no Lagar de Varas

23h00 – Final da jornada

Venha passar um dia diferente, divertido e cheio de recordações!

Preço por pessoa (limite máximo 40 pessoas): 25,00€ (inclui o envio posterior de uma garrafa do vinho produzido)

Para mais informações (alojamento, participação) utilize o email: vindimatradicional@gmail.com)

What is table wine?

How much do you know about Portuguese table wines? If you’re like the majority of the wine drinking population, you know very little, but Portugal has some of the most underrated, affordable table wines in the world. They range from robust plumy reds from the Alentejo to bright light whites of the Minho, and smooth full bodied whites from Lagos to fine delicate reds from Braganca. Although less frequent, Portuguese table wines can also be single-varietal wines of Tempranillo (Argonez in Portuguese), Syrah and Alvarinho to complex field blends made with several different varieties all grown haphazardly amongst one another and blended at harvest. Portuguese field blends derive from some of their 230+ different native grape varietals such as, alfrocheiro preto, baga and periquita, as well as more international varieties like merlot, syrah and chardonnay.

Historically, Portugal is a bit of a paradox in that it is an isolated seafaring nation both geographically and politically (look on any weather channel in Spain and you’ll notice a large gray blob on the western half of the peninsula). If it wasn’t for our Guinness drinking and fish and chip eating neighbors to the north, England, Portuguese wine may still be circulating internally among local watering holes. It all began with the oldest diplomatic alliance in the world called, The Treaty of Windsor, in 1386, sealing Portugal and England’s lifelong alliance through the marriage of King John I of Portugal with  Philippa of Lancaster.

In the 17th century, when England went to war with France, they naturally looked towards Portuguese wine, settling along the coast of Porto and establishing wine houses. In 1703, the Methuen Treaty was signed between both Portugal and England, formally declaring tariffs for Portuguese wines, a treaty which gave distinct advantages to both countries.

Climate for vines

Temperature 

Local temperature is probably the most important climatic aspect. While many viticulture areas tend to be near moderating bodies of water, some continental climates are also suited to fine wine production. Largely because of this climactic variable, the length of the growing season varies in different regions.

UC Davis Heat Summation Scale

The UC Davis heat summation scale measures the temperature of a vineyard in degree days. It suggests growing certain varietals in five different climates, but these are only recommendations. Successful growers delve much deeper into the details of the microclimate before they decide to plant grapes and produce wine.

Sun Exposure

Red and white grapes that enjoy a lot of sun exposure tend to make fuller bodied wines.
Wine grapes need at least 1,400 hours of annual sunlight during the growing season to ripen properly. This is also increases the temp, causing grapes to mature increasing the quality of the wine.

Fog Exposure

Fog exposure is one of many factors that influence the temp of a vineyard. It will moderate extremes, cooling warm days and warming cold nights and mornings. It is also responsible for botrytis cinerea, or “noble rot.” This aspect of climate plays a very important role in the finished wine.

Wind Exposure

While some wind exposure is considered a good thing, excessive amounts can stop the metabolic process of grapevines and produce unfinished wines. Like other climactic variables, it has a moderating effect on extreme climates. Some growers have machines in their vineyards to warm vines on cold, spring mornings.

Rainfall

The amount of rainfall wine region receives has a large impact on the type and quality of the grapes and wine produced. An excessively wet summer can induce harmful mildew in a vineyard. Additionally, precipitation shortly before harvest may dilute sugar levels and adversely affect the finished wine, thus the climate must be right. However, vines need no less than 22 annual inches of precipitation to survive. As usual, balance is critical.

Humidity

Too much humidity in the vineyard encourages mildew and disease. But, like other climatic variables, humidity is responsible for botrytis cinerea. Wines made with grapes affected by “noble rot” are extremely sweet and have a luscious feel on the palate.

The vineyard climate has a very important role on wine grapes and the finished wine. There are many aspects of climate, and learning about how they affect wine will give you insight into why certain areas are better than other for wine grape growing.