If you like big red wines you need to try this type from Portugal. Best known for its contribution to the Port apertif blend, Touriga is now finding its place in the greater world of table wines. And because it is so forthright and assertive, it complements entrees like ribs, brisket, steaks, lamb, stews and barbecue. If meat isn't your thing, think mushrooms, beans and soups.
Touriga is usually a blender in wines that need a little punch. It offers depth and structure, body, acidity, color, firm tannins and has a long dry finish. In other words, it's clicking on all cylinders. In the nose the wine offers lift in the form of fragrantly floral aromas which contrast with the dark berries, black pepper, licorice, plum and earthiness on the palate.
Touriga is indigenous to Portugal and it's planted in unforgiving schisty soils that are more rock-like than traditional soils. The vineyard yields are small with smallish berries with thick skins which goes a long ways toward explaining the dominant character of the wine described above.
The new world venue most comparable to Portuguese environs is Australia where Touriga has found a home in recent years. While Portuguese Touriga is savory, earthy, complex and capable of improving for ten to twenty years; consistent with worldwide models everywhere, the Australians make a lighter drink-now style.
Stop in and try some Touriga. We have good examples of both styles right now.
Posts
No comments:
Post a Comment