Port wines and Portuguese wines : Private Sales

  • Currently on Private Sales watch_later Until 31/12/19

    PORTO VINTAGE 2016

    Intense purple color dress. Very concentrated nose with ripe black fruits, especially blackcurrant with floral notes. Very balanced in the mouth with a lot of amplitude, a perfect ratio between sugar and alcohol, a beautiful acidity that magnifies the fruit and very fine tannins that flesh out the structure. Very long finish, fresh and fruity. An exuberant port that really stands out.

    An exuberant port that really stands out.
    €38.33 / month

    + shipping 8€ / month

    €46.00

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  • Currently on Private Sales watch_later Until 31/12/19 location_onSetúbal et Palmela

    D'GALA RESERVE RED 2017

    Deep purple dress. Very intense and very rich nose dominated by white flowers, with hints of citrus, lichen and basil. A lot of volume in the mouth, nice acidity, nice return of fruit including basil and great freshness. Final long and a little salty. A very beautiful wine.

    Great aromatic richness and great length.
    €13.75 / month

    + shipping 8€ / month

    -7.2727272727273%

    €17.50

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  • Currently on Private Sales watch_later Until 31/12/19 location_onTejo

    HERDADE DOS TEMPLÁRIOS WHITE 2017

    Light gold color dress. Very intense and very rich nose dominated by white flowers, with hints of citrus, lichen and basil. A lot of volume in the mouth, nice acidity, nice return of fruit including basil and great freshness. Final long and a little salty. A very beautiful wine.

    A refreshing and pleasant white wine, original and elegant.
    €15.75 / month

    + shipping 8€ / month

    -6.984126984127%

    €20.00

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  • Currently on Private Sales watch_later Until 31/12/19 location_onDouro

    ARCADELA RED 2017

    Deep purple dress. Nose with aromas of ripe red fruits and toasted vanilla, a sign of an elegant exchange with farmed wood. A lot of bread in the mouth with lively tannins and very fruity, letting perceive a nice evolution to come for this wine. Long finish on the fruit.

    Ample, elegant and fruity.
    €12.33 / month

    + shipping 8€ / month

    -13.783784156318%

    €16.50

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Private sales

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  • Selection Discovery

    Wines of an unbeatable quality/price. To find the flavors of Portugal and to make travel your relatives and friends.

    Box 2 different wines each month
    €26.90 / month

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  • Selection Premium

    An invitation to the best wines of Portugal producers. To enrich your cellar and share real moments of pleasure.

    Box 2 different wines each month
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    3 bottles of the DISCOVERY selection + 3 bottles of the PREMIUM selection. The ideal solution to fill your cellar with very good wines at the best price.

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Committee recommendations

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The hotel restaurant "Tante Yvonne" in Quincieux near Lyon

Bernard CHEMARIN, a lover of Port wines, has made a recipe for a guinea fowl with Port. His mastery of cooking poultry (Aunt Yvonne's chicken with morels is very famous!) has led him to combine the delicacy of the young guinea fowl's flesh with the fruity structure of the Port.

The restaurant TANTE YVONNE is very close to Lyon and Villefranche sur Saône, ideally located between Beaujolais and Monts d'Or in the Saône valley. In this beautiful residence caressed by the patina of time, 3 generations of cooks have succeeded each other to offer you the best and the sweetest way of life....

 

pintadeau-au-porto-supremes-plate bernard-chemarin

 

Recipe made with a Quinta Port St José Vintage Port 2016

Porto-Quinta-St-Jose-Vintage-Port-2016.

 

Ingredients :

  • 4 guinea fowl supremes (fillet with fin)
  • 100g of butter
  • ½ onion
  • 1 tomato
  • 2 shallots
  • 1 carrot
  • Herbs of Provence,
  • a laurel leaf
  • ½ litre of homemade veal stock
  • 100g mushrooms
  • 80g of bell onions
  • 70g of bacon
  • ¼ of a litre of good Port (here a Quinta St José Vintage Port 2016)
ingredients-recipe-pintadeau-au-porto-bernard-chemarin-tante-yvonne-lyon  ingredients-pintadeau-fond-de-veau-carotes-herbs-porto

 

  Difficulty of the recipe: easy  

Realization of the recipe:

In a sautoir melt the butter and add the shallots cut in half.

In-a-sautoir-how-to-melt-the-butter

 

Season the 4 guinea fowl supremes before cooking. Never attack the meat: cook it over a low heat to prevent it from shrinking. Start on the skin side to gently brown the pieces in a hazelnut butter.

make-revenir-feu-doux-les-pintadeaux 

 

make-return fire-sweet

 

Meanwhile start preparing the filling: To make a slightly peasant dish, do not filter the filling at the end but serve it all.

  • Cut the carrot into 4 and then into small cubes
  • Add the chopped onion
  • Then the tomato cut into cubes
Cut the carrot into 4, then into small cubes. 

 

Add-onion-chisel

 

Once the guinea fowls are golden, deglaze them with a drop of cognac and set them aside.

One time the shingles-golden ice-cream with a dash of cognac  book the clothesline

 

Add the filling to the saltire used for the guinea fowls Let it brown for 2 minutes, stirring, then add the bacon

Let it come back-2 minutes by stirring-and then add the bacon.

 

Add ¼ of a litre of Port and let it burn a little if necessary to remove some of the alcohol. Do not reduce too much and add the veal juice

Add-a-quarter-litre-of-Porto  and let it burn a little bit.

 

Add the Provence herbs, bay leaf and then the guinea fowl supremes as soon as it starts to boil. Sprinkle them copiously and cover for 10 to 12 minutes (so that the cooking is done at 85° C) It is also possible to braise the guinea fowl supremes in the oven gently at 140° C

Ajouter-les-herbes-de-Provence-la-feuille-de-laurier-puis-les-supremes-de-pintadeau  Les-arroser-copieusement

 

After 12 minutes, remove the guinea fowls and check the cooking.
et-couvrir-10-a-12-minutes

 

Make the sauce

The sauce will be bound in two ways. Strain the sauce through a sieve and set the vegetables aside Add 30g of roux (prepared with 15g of butter and 15g of flour) to thicken the sauce. Mix well and add 20g of potato starch to keep the sauce shiny. The main part of the binding will be done by cooking The flavours go up Add a touch of sherry vinegar to add a little pep to the sauce. Iron the sauce in a sieve Add the onions and mushrooms

roux-pour-la-sauce

 

Passer-la-sauce-au-chinois

 

Ajouter-30g-de-roux

 

ajouter-20g-de-fecule-de-pomme-de-terre

 

Repasser-la-sauce-au-chinois

 

For training:

Place the garnish and then the guinea fowl supreme, put some baby onions on top and drizzle with the sauce and decorate.  

Pour-le-dressage

 

 

puis-le-supreme-de-pintadeau

 

A big thank you to Chef Bernard Chemarin for his welcome, his availability and his know-how!
arroser-avec-la-sauce

  plat-recette-de-3-pintadeau-au-porto-bernard-chemarin-tante-yvonne-lyon

Port wine has between 16° and 20° alcohol but do you know why?

The vinification of Port wines starts like that of traditional wines but the fermentation stops halfway when we add brandy.

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Which are the different types of Port wines?

In the beginning there were the Ruby and the Tawny then appeared the 10 years, the 40 years, the Reserve, the Late Bottled Vintage, the Vintage... All the Port wines are vinified in the same way. What differentiates them is the duration of their breeding.

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How to serve a port wine?

The red-type Port wines of the Ruby family (Ruby, Ruby Reserve, Late Bottled Vintage, Vintage) respond to a wide variety of consumer opportunities.

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