With such full flavors and alcohol, this wine can support rich and
hearty dishes like the Braised Beef Shanks With Warm Spices (black
peppercorns, allspice, cloves, cinnamon, and bay leaves) from David
Leite's The New Portuguese Table. The wine’s touch of oak also makes it
an asset with spicy food: A Goan fish dish would go just as well (try
the Grilled Fish with Black Pepper Rub from Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid). Enjoy.
The three grapes that make up this wine—Touriga Nacional, Tinta Roriz,
and Touriga Franca—are synonymous with the Douro, and are also allowed
in Port wine. Their attributes are structure, dark color, floral
character and a spectrum of dark berried fruit flavors. Quinta dos Poços
Colheita 2008 has a deep nose of violet and plum and minty green notes
chased by clovey spice and vanilla, with a warming 14 percent alcohol.
The tannins are ripe for consumption making this the “drink now” version
of the built-to-last Quinta dos Poços Reserva and Gran Reserva, which
we also stock.
This wine represents the new Douro to me. In 1756, Douro became the
world's first demarcated wine region, and it’s a place where most things
are centuries old. Quinta dos Poços, a vineyard built on slaty soil in
the Lower Corgo, has managed to embrace both old vines and new
technology while shifting focus from Port wine to the production of dry
reds. They make use of new ideas and modern taste and technology like
temperature control, which shows itself in the wine's flavor as
heightened freshness with uncompromised flavor intensity and depth.