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Silk and Spice Red Blend 2014

Other Red Blends from Portugal
  • WE90
13.5% ABV
  • WE90
  • WE90
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13.5% ABV

Winemaker Notes

Intense red-ruby colored red wine blend characterized by aromas of ripe red fruit combined with hints of vanilla, mocha and spices. A balanced taste, with very soft tannins and a long and persistent finish.

Pair with: Pork chops, beef stew, beef stroganoff, lasagna, and comparable dishes served with tomato-based or barbeque sauces.

Blend: 40% Touriga Nacional, 20% Baga, 20% Syrah and 20% Alicante Bouchet.

Critical Acclaim

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WE 90
Wine Enthusiast
Celebrating the Portuguese discovery of the spice route, this blend from different regions is smooth, rich and ripe. It has tannins that enhance the ripe black fruits and bring out the spicy edge to the wine. It is ready to drink.
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Silk and Spice

Silk and Spice

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Silk and Spice, Portugal
Silk and Spice represents the exceptional flavors made possible by the Portuguese terroir and indigenous grapes, and also the exotic spices and aromas that Portuguese explorers discovered from the 'silk and spice' routes to the far east in the 1500's.

Silk and Spice is a testament to Portugal; and with its quite literal 'silky and spicy' taste profile, it is a celebration of Portugal’s capacity for silky, exotic wines with deep, rich layers and intense berry-fruit flavors.

The route from Europe to the Indian Ocean – known as the "Silk & Spice Route" – was pioneered by Portuguese explorer Vasco da Gama, who rounded the Cape of Good Hope in 1498. Flavors like nutmeg, cinnamon, cloves and pepper changed world cuisine, while silk from China became prized for its luxurious touch.

An original XV century map on the label shows the Bay of Bengal, separating South and Southeast Asia; the Portuguese coat of arms, a historical graphical element dating to 1248; and two caravels, a small, highly maneuverable boat developed by the Portuguese in the 15th century solely to explore the West African coast and arrive at the Indian Ocean.

Portugal

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Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RPT05835396_2014 Item# 210637