As OOI wouldn't be OOI without some fine food, Donald searched out and found a hidden treasure - Mario's Food Centre at 381 McArthur - a small store jam packed with Portuguese (and Brazilian!) specialties, with great staff and customers that were happy to make recommendations.
Richard, Tanya and Erik, the original OOIsters, joined us for a wonderful evening of wine and food....
1) Sidónio de Sousa Brut Nature Rosé – LCBO - $14.75
- Vinho Espumante De Qualidade Método Clássico, 100% baga grapes.
- Sidonio de Sousa is recognized for having amongst the oldest of the baga vines in Bairrada, continues to make wine in the traditional way, resulting in juicy, fruit‐forward exquisite wines aged in old Portuguese oak, rare nowadays even in Portugal.
- In Bairrada, there are over 4700 registered growers with an average plot size of only 0.2 ha. Most grapes are sold to cooperatives, and over 2/3rds of the vineyards are older than 50 years.
- Colour of rosehips. Wild strawberry sweetness but a lovely dry finish. Fine harmony and all the fragrance and freshness of Baga but without the tannin though there is a very slight grip on the finish. Score - 17 out of 20. (Julia Harding, MW, jancisrobinson.com, July 19, 2013)
- OOI says: we were surprised by its dry finish and perky bubbles - an interesting introduction to this grape. Definitely would buy again.
- Food pairing: potato chips, bien sûr, and almonds and hazelnuts.
- Will try their higher quality Sidonio de Sousa Brut Nature Rosé 2012 that was unfortunately sold out, but had this nice review: The 2012 Rose Brut Nature Espumante is all Baga. This nice sparkler is from a vintage the winery lauds as exceptional for sparklers. Dry, powerful and a bit bitter on the end, this is a rather intense and very crisp pink that offers a lot of value for the price range. It is also high in character, just a little earthy as well as gripping, with considerable tension on the finish. It won't always seem like your easy, walk-a-round bubbles, the acidity and dryness balancing out the good fruit, but it is pretty fine ... Drink now-2020. Score - 90. (Mark Squires, erobertparker.com, Aug. 2014)
- produced by Tiago Cabaço - one of the most promising producers in Alentejo region in southern Portugal.
- Unique blend of Antão Vaz, Verdelho, and Viognier. Citrus and spring flower aromas from the cork. Elegant nose of floral, citrus zest, tropical fruits and some minerality. On the light-to-midweighted palate, it has a fleshy character with flavours that mimic the aroma profile along with some pear notes. Vibrant, juicy acids make this very much a wine for pairing with food. Very good length on the finish. Don't overchill this white wine. Will be enjoyed with oven roasted chicken. Score: 88 pts (vintageswinepicks.blogspot.com Jan 2016).
- Tiago Cabaço is the latest in the new generation of Alentejo producers, and they're creating a lot of hype with three new labels ('.com,' '.beb' and 'blog'). The 2014 Tiago Cabaço .com has impressive tropical fruit and mineral notes on the nose. The palate is subtle but precise, offering delicate pear, peach, apple and citrus with a dash of herbs. (VINTAGES panel, Feb. 2015)
- OOI says: We tasted the Viognier and were reminded of Argentinian Torrontés, but ultimately felt it lacked balance.
- Food pairing: plump shrimp served with aioli, and two interesting Portuguese cheeses - Queijo de Ovelha Curado - a peculiar soft raw sheep milk cheese from Beira Alta, and a salty, 7 months aged Queijo Sao Jorge (unpasteurized cow`s milk). We also added an aged gouda as well as our new favorite cheese, a cave-aged gruyere to the plate.
- From the Douro region, grapes: Touriga Nacional – 59% Touriga Franca – 30% Tinta Roriz – 5,5% Tinta Barroca – 5,5%
- Tasting notes: Deep dark ruby color. Attractive aromas of ripe prune and black cherry. Very full on the palate denoting great structure. Elegant tannins leaving a fresh and long tasting finish. Ready to drink with a good aging potential.
- OOI says: Had high hopes, but found it a bit jammy. Although all reds were opened in the afternoon, this one could have opened up more.
Douro region, grapes: Touriga Nacional, Touriga Franca, Sousao, Vihas Velhas
- from the Vinho regional peninsula de Setubal, Portugal, on the unique `terroir`of Herdade do Portocarro in S. ROmao do Sado - Torrao.
- fermented in French oak vats, aged for 12 months in French oak casks.
- Grapes: Aragonez, Touriga Nacional and Cabernet Sauvignon.
- This is a blend of the internationally acclaimed Cabernet Sauvignon with local stars Alfrocheiro Preto and Aragonês. The result is a wine that has dominant black fruit with cherry, plum and pomegranate. Some roasted herbs flesh out both the nose and palate adding complexity and depth. Well-made, structured and balanced. A great wine for pork dishes. (VINTAGES panel, Feb. 2015)
- OOI says: the Cab Sav seems to complement the Portuguese grapes and create a more balanced and complex quaff. We all loved this wine.
- Esporao wines are from the Baixo Alentejo region southwest of Lisbon.
- Grapes: Aragones, Trincadeira, Cabernet Sauvignon, Alicante Bouschet blend.
- Aged for 12 months in French and American oak.
- OOI says: again, the cab sav seems to bring a polish to this wine, or perhaps it brings a more familiar taste to our North American taste buds.
7) Sandeman
Vintage Porto 2011 - LCBO $70.00
Food pairings with the reds:
- Made in Douro, vintage ports are only called in spectacular years, including 2011.
- VIntage ports are made from a blend of grapes - mainly Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cao and Tinta Barocca - grown in selected vineyards of Portugal's Douro Valley.
- For details on this 2011 vintage click here
- The wine is complex yet elegant in character. Almost opaque, it is purple-deep crimson to the rim. On the nose it entices with aromas that include blueberry and cassis, notes of cedar and cigar boxes as well as hints of nutmeg, saffron and black pepper. On the palate, its balance impresses. The lively, powerful, close knit tannins are integrated with the elegant acidity to support the rich flavours of ripe red berry fruits and the cedar notes from its time in oak. The finish is persistent and memorable (Sandeman site).
- Neal Martin (erobertparker.com) gave this Port a score of 94, saying it is 'without doubt the finest Sandeman of the modern age.' (June 2014)
- Well-proportioned, showing fine balance and grip to the fresh boysenberry, red plum and wild cherry flavors. Intense black fig and dark chocolate notes appear on the firm, powerful finish. Best from 2040 through 2060. Tasted twice, with consistent notes. Score - 97. (Kim Marcus, winespectator.com, Feb. 28, 2014
- 2040 to 2060?!?! We realized that unless we built a time machine, we were a little early for tasting this vintage port. However, these 5 misconceptions about vintage port – from the Wine Enthusiast helped dispel that myth...
- OOI says: the wine was delicious - spicy, complex, and even went well with the chorizo!
- Sausage fest! Donald bought pounds of mild and spicy chorizo from Mario's - luckily it was fabulous and perfect roasted with potatoes (served with aioli and a spicy tomato sauce)
- Fine canned fish from Portugal.
- pimienton peppers (that we brought back from Spain) sauted in garlic and olive oil.
- Along with the earlier cheeses, we added a plate with a spicy gorgonzola, aged gouda, aged gruyere, and Grey Owl goat cheese.
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