The best food wine we make + 5 fun facts about Touriga Nacional

Posted by David Bowley on

Food and wine matching is a challenge.

Shrouded in mystery, there's even a profession dedicated specifically to it, where the moustachioed hipster slides over to point out the Gewurtztraminer you mispronounced will be terrible with your entreé.

It's time to go beyond Black Angus and Barossa, to gaze into the kaleidoscope of provocative possibilities that exist beyond the status quo.  

You've probably enjoyed it's Spanish cousin Tempranillo, but it's the exotic, savoury and warm feeling of Touriga Nacional that make it über food friendly, and a variety to watch in Australia. 

From Proscuitto to Pulled Pork to 
Massaman Curry. Even Smoked Brisket or Salted Caramel Chocolate Tart. 
Touriga has a smokiness, a savouriness and saltiness.
A counterpoint.
But don't think it's all one-sided. There's fruit too.  

This Friday marks the release of our brand new [TN/15] Touriga Nacional. Can you tell we're excited?
Check it out for yourself at our product page and to get hold of some, use the discount code SALTANDPEPPER at checkout for free shipping*.
*Valid until Saturday, July 9th. 


5 fun facts about Touriga Nacional


Considered to be Portugal’s finest red grape, it's used mostly in the production of Port. 

The berries are very small and produce little juice. On top of that, the yield per vine is tiny. Compared to a variety like Shiraz, where yields can be multiple bottles of wine per vine, growers of Touriga Nacional need to feel comfortable with a minimalist life.  

If you've ever tasted Port it's almost certain you've tasted Touriga Nacional. It's considered to be integral to a fine port, even one that is blended with up to 80 different grapes. They sure put everything into their port in Portugal

Touriga Nacional has thick skin, like Cabernet Sauvignon. It's the tannins within those thick skins that give the wine great structure and ageing potential.     

90 percent of the vineyards in the wine region of Dao were once planted in Touriga Nacional. When winemakers discovered that growing this low yielding grape was the equivalent of getting blood out of a stone, they ripped it out and replaced it with more productive grapes.

 

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