Novelties from Adega de Borba raised their voice in Belcanto
In June the company presented eight novelties, differentiated offers for each moment in three different ranges: Adega de Borba Rosé 2011, Senses Alvarinho 2011, Senses Touriga Nacional 2010, Senses Syrah 2010, Montes Claros Reserva Branco 2011, Montes Claros Reserva Red 2010, Adega de Borba Premium Red 2010 and Montes Claros Garrafeira Red 2008.
The event was held at the Belcanto restaurant in Lisbon and the menu was created by Chef José Avillez. Journalists and bloggers were invited and had the opportunity to witness the quality of the wines presented in loco. After the welcoming and wine tasting, five of the new wines were served at lunch.
José Avillez needs no introduction. Though young, Chef Avillez is one of the most well-known Chefs in Portugal having already won one star in the Michelin Guide with his former restaurant. Apart from the recognition obtained in the most prestigious gastronomy guide, José Avillez has already won several other awards and prizes.
Although he graduated in Corporate Communication and Marketing gastronomy has always been his passion having even presented his master’s thesis in this area. Throughout his career Chef Avillez has worked in various important restaurants namely Alain Ducasse, Feran Adrià, Claude Troisgros and Eric Frechon.
The menu served at lunch to present the new wines from Adega de Borba was composed by five dishes and an amuse bouche, being a new wine served to accompany each course.
The Amuse Bouche was accompanied by Senses Alvarinho 2011. In the Chef’s own words: “Here we can guarantee the versatility of the wine, small pieces of intense and strong flavours that combine and contrast at the same time with the aromatic attack of fruit and citrines. Vegetable notes and freshness, aromas of ripened and tropical fruits with a fresh finish.”
The first dish was Crab and Avocado accompanied by the Montes Claros Reserva White 2011. Chef Avillez describes the moment: “Crab and avocado, the deconstruction of the guacamole, the flavours of the sea combined with notes of vegetables, citrines and spices. A mix of textures and aromas combined with an interesting wine with aromas of tropical fruits and citrines. Pineapple, green apple… Dry and fresh, good structure and balance.”
The second course was Boiled Foie Gras with Cherries from the Fundão Region accompanied by Montes Claros Reserva Red 2010. The Chef defined the combination: “So there are no distractions, we avoided the caramelisation of the foie gras… That way we brought out the naturalness of the intense and well-defined flavour of the fat liver which we combined with the freshness of the sweet and acidulous notes of the cherries. Altogether in harmony with a wine that has nice aromas of red fruits, raspberries, cherries in jam, good structure, well-balanced alcoholic tannins with a spicy and fruity finish and some notes of vanilla.”
Art is one of José Avillez’s main passions. The action painter Jackson Pollock inspired the ray dish, baptised with the name of the artist. With a seductive and colourful appearance, an illustrative evocation was presented. “Adega de Borba Premium 2010 was the wine chosen to accompany the Jackson Pollock Ray. “A tribute to the artist who here surrenders to the presence of the cabernet sauvignon in a game of textures and salty flavours which season the ray in light brine, cooked in a pan with thyme and lemon. The dish was combined with the fruity slightly spicy wine, well-balanced, with strong lime tannins and a persistent finish.”
The fourth dish was Veal – “to be eaten with a spoon” (indeed, this is the direct translation of this Portuguese dish!), served with Montes Claros Garrafeira 2008. José Avillez stressed the creation and the matchmaking with the wine: Veal to be eaten with a spoon with hands and cumin sauce. A strong dish with strong and persistent flavours accompanied by a great wine with aromas of wild fruits, eucalyptus, ripened fruits in jam, spices and anise. The flavour is soft and consistent.”
To end the meal an elegant and seductive dessert was served: Chocolate and raspberries with “flor de sal” served with Adega de Borba Liquorous Premium. The Chef explained the delicacy and the matchmaking: “Four of the five basic flavours are represented in this dessert which we accompanied with a wine characterised by its intense aroma of red fruits in jam and chocolate. It has a velvety flavour with notes of ripened fruits, raisins and plums; firm tannins.”
The winemaker from Adega de Borba, Óscar Gato, presented each of the wines explaining the vintage years, the batches, the organoleptic characteristics and so forth and indicated the best moments and matchmakings to enjoy this wine.
Óscar Gato pointed out that “the 2010 vintage allowed us to produce wines that have the perfect characteristics to evolve in the cellar; they are balanced in terms of alcohol content, acidity level, anthocianins and polyphenol. On the other hand, the reds from the 2011 vintage have a deeper colour, structure and greater balance, especially in terms of elegance and acidity.” And so Adega de Borba awaits the “favourable evolution of these wines during their ageing process.”
Adega de Borba’s winemaker also pointed out that “generally speaking our grapes’ behaviour was very good, especially in what respects the 2011 vintage. The whites are fresher and the flavour that stands out the most is the one of tropical fruits.”
Manuel Rocha, the company’s CEO, has stressed that “the 2010 and 2011 vintages have revealed a fantastic behavior, thus allowing the company to add an even greater value to all its brands. The Montes Claros and Senses ranges are particularly favoured as the new vintages have already won gold medals in international competitions.”
If the wines were special and the gastronomy of superior imagination and exquisitness, the matchmaking was absolutely sublime. Simply perfect.