Alvarinho Contacto 2025
Region: Vinho Verde
Producer: Anselmo Mendes
We were there when Anselmo launched the first wines with its name on the market. He had already made a name for himself as a consultant in many estates, but in the early 2000s he focused on his home region.Melgaço has always been recognised as one of the best places to produce Alvarinho, but very few quality estates were still active.
Anselmo played an important role in the rebirth of the region and is now recognised as one of Portugal's leading white wine producers.
The Alvarinho grape variety plays the main role here, but Anselmo also values other local varieties such as Loureiro, Avesso and Vinhão. Its wines are distinguished by their freshness and minerality. The granitic soils, the proximity of the ocean and its location in the north of Portugal play a decisive role.
The wine is complex with a vegetal, mineral character with a hint of bitterness typical of Alvarinho.
| Volume | 75.0 cl. |
| Grape Variety | alvarinho |
| Drinking window | 2026-2029 |
| Alc. | 12.5% |
| Vinification | Skin maceration of the destemmed berries for 12 hours, clarification at room temperature, fermentation around 14 to 22°c |
| Ripening | Aged for a minimum of four months on the lees in stainless steel. |
Waar serveer je ’m bij?
Contacto stands for the skin contact: the grapes steep briefly on their skins before fermentation, and that is exactly where the firmer structure of this wine comes from. On top of that the grapes come from more clayey soils than those of its little brother Muros Antigos, which makes the wine broader and sets the acidity a little lower. The result is an Alvarinho with grip in the mouth, without oak: fruit, texture and a dry, slightly bitter finish that asks for fat.
Drie gerechten die werken
Deep-fried cod cheeks with mayonnaise
Thai chicken curry with coconut and lime leaf
Croquetas de jamón
Thai chicken curry with coconut and lime leaf
Croquetas de jamón
Vegetarisch
Pan-fried aubergine with miso and spring onion
Minder geschikt bij
Red meat and heavy gravy. And take care with vinegar: because of the skin contact the acidity sits lower here than in the other Vinho Verdes, so a sharp vinaigrette beats it.
Voor de Portugees geïnspireerde kok
Pescada cozida com todos — boiled hake with potato, cabbage and egg, dressed with good olive oil
Serveren op 9–11 °C