Continuing our mission to highlight every wine that will be tasted during The Big Tasting with Oz Clark on April 12th, we’ve now moved on to the 2nd wine: Tagus Creek Cabernet Sauvignon/Aragonez 2008.
The Tagus Creek vineyard is located in a very unique wine region called, the Tejo. The landscape is dominated mainly by thick and majestic cork trees and expansive vineyards, which are protect by the Atlantic Ocean climate by small regal mountains.
The Tejo originally gained its reputation for producing large quantities of wine that would supply restaurants and taverns in Lisbon. However, in the last 15 years, the region underwent massive changes in the vineyards, in the wineries and not surprisingly, in winemaking with more young blood pumping through the region. Many vines were transferred from the fields near the sea to the ones in the interior. This lowered production, but increased quality.
The Tagus Creek Cabernet Sauvignon/Aragonez is described by Roque Cunha Ferreira, the new export manager at Falua, where Tagus Creek is made as elegant, full-bodied and balanced. And what does he savour with such an expressive red wine? Like many of us, she seeks out grilled steak, game, spicy foods and strong cheeses.
He has provided a recipe for stewed wild boar which matches the wine perfectly…
Stewed Wild Boar (Serves 8 people)
Ingredients:
1 kg wild boar
salt and pepper
12 garlic cloves
2 soupspoons paprika
1 teaspoon cumin
2,5 dl white wine
4 onions thinly sliced
1 dl olive oil
50 g margarine
1 soupspoon lard
80 g bacon strips cut into squares
7 bay leafs
1 cup brandy
Chopped up fresh coriander
Preparation
- Cut the wild boar into pieces and in a recipient season with salt, pepper, 6 garlic cloves mashed up, paprika, cumin and white wine.
- Mix well the meat with all the seasoning, close the recipient and leave it in the fridge to marinate for 1 to 2 days. During this period, mix the meat from time to time.
- Peel the onions and the rest of the garlic cloves.
- In the stove, with medium heat, place a large clay pot, fry the onions and garlic cloves in the olive oil, margarine and lard. Add the bacon and bay leaves and let it get brownish. Drain the meat from the seasoning and place the bits in the pot. Let the meat get brownish on both sides. Add the brandy and a bit of the marinating gravy. Close the pot and let the meat cook slowly in medium/low heat. Go on adding the rest of the marinating gravy and some boiling water so the meat does not dry up. Once it’s cooked add the coriander and close the pot.
(That’s a recipe to impress your friends and family with!)
Would you pair wild boar with this Tagus Creek wine, or are you more of a duck confit type of person? Tell us your favorite pairings with Portuguese reds?!
As a sidenote, if you’re passing through Tejo, we highly suggest you check out the city of Tomar, the headquarters of the Knights Templar in the 12th century and houses some of the most significant Templar monuments in Europe.
Share your thoughts about the wine!
Continuing our mission to highlight every wine that will be tasted during The Big Tasting with Oz Clark on April 12th, we’ve now moved on to the 5th wine: Tinto da Ânfora 2007 Alentejo, Portugal.
