Tue 18 Nov 2008
Here’s a full-bodied red wine for drinking with roasted and braised meat dishes on these chilly nights. The Quinto do Vallado 2006, produced in Portugal’s Douro region, where the vineyards for Port are located, uses the tradition grapes of the area — touriga nacional, touriga franca, tinta roriz, tinta amarela, tinta barroca and sousao — to make a dry and immensely appealing wine. The aromas are flagrantly fragrant, a seductive wreathing of stewed and roasted black currants, black cherries and plums with sandalwood, crushed violets and ground slate. Wow, this wine is so warm and spicy, so alert and satisfying in its presence that you want to wrap it around you like a blanket. It ages mainly in stainless steel, with about 15 percent seeing oak, so the impression from start to finish is of pure dark fruit flavors supported by smooth but robust tannins with a hint of woody underbrush-like character. And at the end comes a wave of lilac, wild berries and granite. Very Good+ and Terrific Personality for the price, about $18.
Imported by Quintessential Wines, Napa, California.