I think every holiday should be followed by a holiday.
A quiet Easter Monday to enjoy leftover ham and the rest of the bottle of a wonderful wine.
Made from a most intriguing grape: Loureiro with unusual and distinctive green ‘laurel leaf’ aromas. This is a superb expression of Vinho Verde, a varietal that is often spritzy, watery, and lack-lustre. This is not that wine.
It is grown organically on the winery’s small ancient property, not, says owner Pedro Arujo, because he is a fundamentalist, but because he wants better grapes.
At my local wine shop they have two vintages—2013 and 2014—and I’ve tried both. Springtime in a glass.
QUINTA DO AMEAL VINHO VERDE LOUREIRO
COUNTRY: Portugal | GRAPE: 100% Loureiro | ALCOHOL: 11%
FOOD & WINE PAIRING Makes a refreshing aperitif on its own or pair with fresh seafood, cheese, and salads. A typical Portuguese match would be grilled octopus or bacalhau (salted cod).
SERVING Do not over-chill. 10º C is ideal
Pedro Arujo’s Loureiro grapes are claimed as the region’s best, growing in low-yielding vineyards in the Lima Valley, the finest sub-region in Vinho Verde. This is a lively wine, dominated by freshness, lightness and crisp acidity, along with floral, aromatic notes.
Quinta Do Ameal Vinho Verde Loureiro, 2014 , Decanter, March 2016
This over-achieving Vinho Verde uses one of the very best grapes of coastal Portugal, Loureiro. Grown organically upon granite soils in the quality sub-region Lima, it offers distinctive concentration and concision. Pear, delicate white blossoms and savoury bayleaf mark the nose, with limey palate flavours layered with lees, dusty minerals and finishing on a blade of chiselled acidity. Fresh as a daisy for grilled fish with nothing but a squeeze of lemon. Ameal makes some of the very best whites in the region, including a fabulous barrel fermented Loureiro.
DJ Kearney, Quinta Do Ameal Vinho Verde Loureiro, 2013, Wine Align