must drink
Soalheiro Granit 2018
Region: Vinho Verde
Producer: Soalheiro
Soalheiro Granit reveals a more mineral profile of Alvarinho. It is an Alvarinho that comes from a specific selection of vineyards planted at more than 300 meters above sea level, revealing the minerality that connects the soil of granitic origin of the "Monção and Melgaço" terroir and the Alvarinho.The grapes for this Soalheiro cuvée come from higher plots, the grapes ripen significantly slower and we can produce wines with a very nice acidity that also have a very mineral taste.2018 will be the fourth year of this alternative Soalheiro cuvée. The first releases have been a huge success and have been offered to the best tables in our country.In the region of Monção and Melgaço, hot days alternate with cold nights, which allows to keep fresh and fruity aromas with a present but moderate acidity, as we like it for the Alvarinho.
| Volume | 75.0 cl. |
| Grape Variety | Alvarinho |
| Drinking window | 2019-2030 |
| Alc. | 12.5% |
| Vinification | After pressing and before fermentation at controlled temperature, the must is decanted for 48 hours. Fermentation takes place in stainless steel tanks at a higher temperature than the usual white wines. |
| Ripening | It is stirred and aged on fine lees in stainless steel. |
Waar serveer je ’m bij?
The same high plots above Melgaço, but with seven years in bottle behind it, and without oak to flatten it out. That is rare: an Alvarinho that has grown old purely on its acidity and its minerality. The fruit has pulled towards dried citrus peel and honey, there is a petrol-like, almost Riesling note alongside it, and the finish is longer than in the young vintage. Anyone who thinks Vinho Verde has to be drunk young should be handed this glass blind.
Drie gerechten die werken
Pan-fried skate wing with capers and lemon
Pan-fried cod tongues with pancetta
Linguine with crab and lemon
Pan-fried cod tongues with pancetta
Linguine with crab and lemon
Vegetarisch
Grilled celeriac with miso and sesame
Minder geschikt bij
Anything cold and sharp: ceviche, raw vegetables, a sour vinaigrette. At this age the wine asks for a warm plate to show its tertiary layer.
Voor de Portugees geïnspireerde kok
Bacalhau assado com batata e cebolada — oven-baked cod with braised onion and potato
Serveren op 11–13 °C