Tasting Notes 12 found

Bright, very pale Himalayan salt pink. Light nose of underripe strawberry and wet stone. Light, very dry palate of watermelon rind and chalky mineral. No fizz, but the medium plus acidity makes a light refreshing rosé that’s ready for light fare and a great warm-weather sipper. Drink now. (626 views)

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Clear dark garnet purple color. Black cherry and cola on the nose. Medium body. Cherry, cola, and balsam on the palate. Juicy acidity; medium tannins. Medium finish of black cherry tea and tar. Food is definitely its friend. Portuguese wines are great. (892 views)

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Deep ruby purple in the glass. Dark red to blue-black fruit on the nose. Blackberry and patent leather on the palate with finessed tannins. Medium plus tannins and medium plus acidity. Ready for that steak on the grill. (2170 views)

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Deep ruby red. Menthol and dark red fruits on the nose. Firm tannins, medium bright acidity on the palate which echoes the nose. Could cellar for a very long time, — Pato says "more than 15 years" — but that space would be better given over to something slightly more high-end. Enjoy it now with gamey meats or hard cheeses (1785 views)

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Deep but brilliant purple red with magenta highlights. Nose is moderately intense with black raspberry and cranberry. Juicy and dark on the palate. Medium body. Supple tannins. Full Flavors of surprisingly dark fruit with a vanilla sheen. Very well-made, and could last another few years, -- extraordinary QPR for this price point -- but this is a drink-now Old Worlder. So drink now. (1516 views)

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Color of an old wine with big surprisingly floral nose and palate. Tannins faded, but a slight hint still. Needed a roast pig to really enjoy and well past its prime, but a good experience nonetheless. (1661 views)

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Deep salmon red in color with a heady nose of watermelon and old flowers. The palate gives a dusk dynamic as it goes from light watermelon on entry, to deeper red berries mid-palate, and on to a brooding, graphite and leather finish. Good balance of acidity and fruit. This is a sparkling experience unlike most and it can be had for about $12. Sold as non-vintage to accommodate the law, the wine is actually always produced from a single vintage. Drink within a couple of years of the "lot" number that appears on the rear label. (4006 views)

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Surprisingly still viable after all this time. Color still young, nose still throwing major cranberry, port-like palate echoing the nose. Especially nice with pork chop with cranberry wine sauce. One more bottle. (3935 views)

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Held up nicely over the past few days, not surprising given the tannic structure. Just like when the bottle was first opened. A perfect pair with maple-cranberry pork chops, and I think the savory roast pork tenderloin would be killer. Highly recommended. (1801 views)

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Color (4/5) is a clear dark garnet purple. Not as brilliant as a clear wine usually is, though this doesn't seem to be a flaw. A drinking pour takes on a blackish hue, but is still transparent. The nose (12/15) is huge, billowing out of the Riedel Ouverture Magnum; a glass that normally restricts the aromas. Dr. Pepper, cherry, cedar, tanned leather, and mild tobacco. No heat. The palate and finish (14/20) feature a smooth entry. Leathery and Dr. Pepper-y. Medium or even medium-light body. Between entry and mid-palate some very firm (but not harsh) tannins take hold and don't let go. The leathery-cedar with savory purple fruit finish is lengthy and satisfying. The wine needs a savory dish with no sweetness. Roast suckling pig is the typical Bairrada pair, but I could see Americans or a small group pairing with a roasted pork tenderloin. It could integrate more with a couple of years and may even develop over five (6/10), but it's drinking well now. I'd imagine those who like big rough wines like Madiran could use this as a summer wine. As usual, great QPR from Portugual. (1817 views)

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Pepper and cherry maple blackberry leather. Old world leather. Still good fruit and oak integration and some light tannin on the lengthy chocolate cherry finish. Great QPR. Hope I can get more of this. (3912 views)

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A dry, medium-bodied blend of Cabernet Sauvignon, Castelão, Pinot Noir, and Alicante Bouchet. A dark ruby color and nose of cranberries and maple call to mind a fine ruby Port: probably the Castelão. It tastes like port only dry and lighter-weight. That makes it a very tasty -- dare I say, "yummy" -- dinner wine to go with complex meat/pork and aromatic vegetable meals. And at less than $10 a bottle, it's a bargain to boot! A good complement to my pepper steak this evening. Finish things off with some chocolate and port and you're set. (4570 views)

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