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Posted by portugalpress on July 18, 2018

Tivoli Marina Vilamoura hosted the second edition of the intimate “Meat Winemakers” events on Saturday, July 14 at the Pepper’s Steakhouse, presented by the highly-engaging Paulo Cardoso, VP of Sales for prestigious brands Pago de Carraovejas and Ossian from northern Spain.

The event kicked off with a private reception at the bar area of Pepper’s where we were introduced to Executive Chef André Basto, who was responsible for creating the beautifully-paired dishes for the winemaker’s selection that was supplied by boutique distributor Fora da Caixa.

The first were very grown up whites from Ossian’s ancient vineyards, located in the village of Nieva in the Spanish province of Segovia. Grown in the sandy soils, at around 900m altitude and subjected to highly variable daily temperatures, these old vines produce some stunning grapes that are manually and organically produced.

Chef André Basto paired the Ossian 2015 with a succulent Beef Tartare, the Ossian Capitel 2016 with a flavour-packed rolled goat dish, and the Ossian Verdling with a gold-coated Foie Gras bonbon.

The reds were from the Pago de Carraovejas estate, which is one of the most well-known wines from D.O. Ribera del Duero, produced by Bodega Pago de Carraovejas.

Low precipitation and cold, long, wet winters, with temperatures falling to -10ºC, and short sweltering summers of around 40ºC have produced some amazingly silky and gastronomic reds.

Winemaker Paulo Cardoso surprised the lucky few attendees with a selection of 2009, 2014, 2015 and 2016 varieties and although everyone loved the full range, we were blown away by the 2016, which hasn’t even been labelled yet. If you can get your hands on some, pre-order them now.

The reds were served with dishes ranging from a painstakingly prepared rack of rabbit, a cockerel pastry and a deep entrecôte.

The venue, the wines and the dishes were thoughtfully paired and presented by a passionate team.

With only 12 places at each event, book yours now for the third edition of Meat Winemakers on August 17 and 18 with Anselmo Mendes. Call 289 303 303.

By SARAH YOUNG

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