I am in Porto for the Simplesmente… Vinho fair. Right at the opening dinner there were several magnificent wines. The dinner had a theme too, variations of cabidela, a popular Portuguese dish containing rice and (most often) hen’s blood, in a program called Ordem da Cabidela.
Several memorable wines were served during that dinner. One was made by Quinta Várzea da Pedra. The brothers Tomás (winemaker) and Alberto Emídio are fourth generation.
The quinta is located in Bombarral, in the DOC Óbidos, between the Atlantic Ocean and Serra do Montejunto. This provides freshness and salty minerality to a series of exciting wines.
This wine is a varietal fernão pires. The grapes were grown in a vineyard in Sanguinhal on clay-limestone soil and harvested by hand in august. After destemming followed a soft pressing, then fermentation and 12 months on lees in steel tank.
Fernão Pires 2017 (Q. Várzea da Pedra)
Light golden. Citrus (lime), yellow apples, flowers with a hint of tropical fruits. Fresh, unctuous, creamy, with a wonderful acidity and some minerality.
Food: As you have seen, we had it with a special form of cabidela, but it should go with a great variety of fish, shellfish and light meat