Portuguese Invasion

Change is good. Try something different. Merchant's Fine Wine is now offering a wider selection of Portuguese wines. We are now offering seven fantastic new Portuguese wines. Ever had a dry Portuguese wine? You may have had a Vinho Verde at one point, but chances are you've never tried some of the other unique dry wines from Portugal. Portugal is of course famous for its fortified dessert wines, but most of its table wines have remained a mystery to most Michiganders. Here are seven new Portuguese table wines that we are really excited about…and you should be too!

2005 Caves Salgueirao "Andreza" Loureiro, Vinho Verde
$14.99

This “Green Wine”, or Vinho Verde, is made from the Loureiro varietal. Loureiro is the most important varietal of the Vinho Verde region, but is not commonly used in most of the Vinho Verdes available in the U.S. Loureiro is used in the most premium Vinho Verdes and is not often bottled on its own. This very refreshing white is elegant and full of white floral and zesty citrus notes. Fantastic with sea scallop ceviche, scampi, oysters on the half shell, or even a light salad with chicken or salmon. Fun and vibrant!

2005 Alorna Arintho, Ribatejo
$11.99

This is another unique Portuguese white made from the Arintho grape. It comes from the Ribatejo district in southern Portugal. The grape often displays fruity and floral aromas with notes of resin and citrus. This light, refreshing white has a light straw color has a fruity, citrusy nose and a crisp, lemony flavor with a persistent finish. A fun new white to try if you're looking for something zesty and light. Try with roasted salmon, sole, whitefish, or even light Vietnamese fare.

2004 Alorna "Quinta da Alorna", Ribatejo
$10.99

This is a unique Portuguese red blend including Tinta Roriz, Castelao, Syrah, and Alicante Bouschet varietals. The color is deep crimson and it has ripe aromas of cherry and raspberry with a hint of vanilla and spice. This full-bodied red has rich flavors of dark cherry, raspberry, and red currant with soft tannins for a smooth-as-silk finish. Try with roasted duck, roasted pork loin, or grilled salmon.

2004 Agricola do Sanguinhal"Quinta de S. Francisco", Estremadura
$14.99

A red blend of Castelao, Aragonez, and Touring Nacional with a ruby color and aromas of red brewed fruits. On the palate it has notes of blackberry, black cherry, black currant, and subtle all-spice and cinnamon with subtle earthiness. Great with braised beef short ribs, garlic-studded leg of lamb, or kafta.

2004 Casa de Santa Vitoria "Santa Vitoria", Alentejo
$18.99

This full-bodied and smooth red blend is from the Alentejo district of Portugal. It is made from a blend of Aragones, Trincadeira, Cabernet Sauvignon, and Syrah. It has aromas of strong ripe plum and red currants with hints of spice and vanillin. On the palate it has expansive notes of raspberry, blackberry, and red currant with notes of baking spices and vanillin on the smooth, long finish. Great with grilled veal chops, slow-roasted pork shoulder, or braised beef brisket.

2004 Carm “Quinta do Coa”, Douro
$20.99

This hedonistic red Portuguese blend consists of Touriga Nacional, Touriga Franca, and Tinto Roriz. This deeply colored wine has beautiful notes of rich blackberry and blueberry on the nose with notes of blackberry, black currant, blueberry, and vanillin on the palate. It's very smooth and elegant for a wine with such mass. It's deeply extracted and very lush on the finish. Yum! Try with roasted lamb chops, ribeye grilled with Herbs de Provence, or venison with a blackberry port reduction sauce.

Recipes

Portuguese Meat Pies

1 1/2 pounds ground veal
2 teaspoons salt
1/2 teaspoon crushed red pepper
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons buttermilk
2 large eggs
3/4 cup bread crumbs
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
Oil, for pan-frying
Spicy Portuguese Sauce, recipe follows

In a bowl combine veal, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 cup of the bread crumbs and mix quickly but thoroughly to combine. Form into meatballs the size of a large walnut, about 2 tablespoons each in size.

Beat the remaining egg with 2 tablespoons of water and 1 teaspoon of the Essence in a shallow bowl. Combine the flour and 1 teaspoon of the remaining Essence in a shallow bowl. Combine the bread crumbs with the remaining teaspoon of Essence in a shallow bowl.

Dip each ball first into the seasoned flour, then into the egg wash, and finally into the bread crumbs. Flatten the balls slightly to form a patty and place on a waxed paper-covered baking sheet. Cover tightly with plastic wrap and refrigerate until ready to cook.

In a large saute pan, add enough oil to come 1/2-inch up the side of the pan. Heat the oil to 350 degrees F. Fry the meat pies in the oil in batches until deep golden brown and cooked through, about 3 or 4 minutes each side, turning as they cook. Drain on paper towels and repeat with the remaining meat pies. Serve hot with Spicy Portuguese sauce.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Spicy Portuguese Sauce for Portuguese Meat Pies:

2 tablespoons olive oil
3/4 cup finely chopped onion
1 tablespoon minced garlic
3/4 teaspoon crushed red pepper
2 anchovy fillets, minced
1/4 cup chopped black olives, such as Kalamata
1 tablespoon tomato paste
1 (16-ounce) can crushed tomatoes
1/4 cup water
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
Salt and freshly ground black pepper

In a saucepan, heat olive oil and saute onion and garlic until soft and fragrant, about 4 minutes. Add crushed red pepper, anchovy fillets, and olives and cook for 2 minutes. Add tomato paste, tomatoes, and water and stir well to combine. Simmer uncovered for 20 minutes, until flavors have blended and sauce is thickened. Add parsley and cilantro, and season with salt and pepper, to taste, and serve warm.

Portuguese Fish Stew

1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.

Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.

Portuguese Chorizo and Kale Soup

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Braised Pork Butt

1 (2 to 2 1/2-pound) boneless pork butt
Chorizo Seasoning, recipe follows
1 large yellow onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons minced garlic
3 tablespoons tomato paste
1 bay leaf
1/2 cup dry red wine
1 pound small new potatoes, peeled
2 large carrots, peeled and quartered
1 large sweet potato, peeled and quartered
3 tablespoons chopped fresh parsley
3 to 4 cups chicken stock
Warm Portuguese bread, accompaniment

Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.

In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.

Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)

Serve with the vegetables and pan juices, cooked green beans and hot bread.

Chorizo Seasoning:

3 tablespoons paprika
2 to 3 tablespoons Pimento Moida (Portuguese red pepper paste)
2 tablespoons chopped garlic
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice

In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste. Cover and set aside until needed to marinate the meat. (Refrigerate if not being used immediately.)

Yield: about 1/2 cup