Hugh, the host of the Quinta we’re staying at in Portugal, makes his own wine. In addition to his late harvest dessert wine (aka Port wine), the principle varietal he grows is an indigenous grape called Touriga Nacional. Hugh’s current Touriga was harvested in 2007 and bottled in 2009, with 12 months interim in oak barrels.
As it’s poured, it’s unique brownish-red color is apparent. Hugh describes it as, “not the red of the blood going out, but the brown of the blood returning.” Giving the glass a swirl releases aromas that we partly recognized–blackberries, violets–mixed with something we didn’t recognize: Hugh said that was the smell of bilberries, which I don’t think we have in the US. I could also easily imagine a hint of the oak it was aged in.
Hugh’s Touriga is soft when you first taste it, much like a merlot or pinot noir. But soon its dryness and high tannins leave a nice, hearty pucker that reminded us of the earthy Spanish Monastrells that we love (not surprising to us, given our proximity to Spain). Hugh’s wife Jane paired it perfectly with a dinner of beef stir-fried with vegetables fresh from their own garden.
Hugh and Jane were surprised that we described their Touriga Nacional as “earthy”, indicating that what they consider earthy is much moreso than what we’d call earthy. Hmm, are there yet more varietals out there to discover? We certainly hope so.
