Tag Archives: Portuguese Wine Tasting

Portuguese Wine Tasting Party with Red Esporao Wines :: Part Two

Esporao & Annette Joseph

Part Two of my Esporao Wine tasting party features the amazing red wines offered by Esporao. I love the deep rich flavors of both offerings, but I personally adore the Assobio. International wine magazine “Wine Enthusiast” awarded Assobio Red 2011 94 points, calling it one of the best buys for the year 2014.

The Esporao Assobio 2011 is a gorgeous wine. Complex and smooth, it pairs nicely with my Fig and Goat Cheese Crostini, and Chorizo, Manchego Cheese Skewers. The rich creaminess of the cheese paired with the sweet fig, really combines nicely with the deep rich notes in the Assobio. This pairing makes for a bold and flavorful combination. I like the smoky flavor of the Assobio with the spicy chorizo sausage as well, in the fall robust flavors are perfect with a chill in the air. You will see later in this post that it also pairs well with my dark bitter chocolate dessert recipe, it’s the perfect pairing counterpoint.

Esporao & Annette Joseph

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

Preparation:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

To Serve:

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

Esporao & Annette Joseph

A super easy way to bring a little Portuguese inspiration to you wine tasting party is to add a little sausage, cheese and olives to the menu. Note: This recipe is all about great ingredients!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

Esporao & Annette Joseph

Esporao & Annette Joseph

Dark Chocolate Dessert Crostini with Olive Oil and Pink Sea Salt
Serves 10

You will need:
1 loaf of french bread, cut into 1/2 inch slices
– 2 bars of Ghirardelli Semi- Sweet Chocolate
– 1/4 cup Extra Virgin Olive Oil
– 1 1/2 teaspoon of flake pink salt, or you can use a grater and pink rock salt

Preparation:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet and with a brush, coat the top of the slices with olive oil.  Bake for 10 minutes, or until the slices are golden brown.

Break apart the chocolate into the pre-scored squares. Lay one square on top of each toasted crostini on the cookie sheet and put back into the oven for 5 minutes or until chocolate is melted, but not runny or bubbly.

Pull from the oven and spread the chocolate lightly with a small butter knife.

To serve:

Place on a platter, drizzle with oil hitting every portion of the crostini, and sprinkle with salt and serve.

Esporao & Annette Joseph

All Esporao Wines available at Whole Foods

The Red Wines used in this post were: Red Reserva 2011, and Assobio 2011

This post was sponsored by Esporao Wine Company, but as you know, I only promote or suggest products I use and that I Iove.

Photography credit: Deborah Whitlaw Llewellyn

 

 

 

 

 

 

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Portuguese Wine Tasting Party with White Esporao Wines :: Part One

Esporao & Annette Joseph

Fall is one of my favorite seasons. The color palette is beautiful, the air is warm during the day and crisp at night, and the grapes are ripe. It’s the perfect season to host a wine tasting party. I was recently introduced to Portuguese wine producer Esporao Wines, so I thought it would be fun to invite a few friends over to have an impromptu wine tasting along with some Portuguese inspired nibbles, both savory and sweet.

I have decided to break the posts into 2 parts, White and Red wine parings with recipes. However when you throw your wine tasting party, you can use all of the recipes from both White and Red wine blog posts.

It’s important to have both red and white wine choices at your wine tasting party. I even think it’s fun to have a score card to hand out to guests. It makes for a lively discussion. Be sure to have extra bottles on hand to gift to guests when they head home. Eating when drinking is very important; it assures a great party and that guests are sober when they head home.

The white wine choices at my wine tasting party were simply delicious, and honestly I did not have a favorite.

Here are some great recipes to not only pair with wine, but also use the wine in the recipe.

Esporao & Annette Joseph

Avocado Egg Salad Crostini
serves 10

This is my riff on the ever popular avocado toast showing up everywhere. I thought it would make a great crostini appetizer, and it does!

You will need:

– 1 loaf of french bread cut into 1/2 inch slices (makes about 20 slices)
– 1/2 cup olive oil
– 5 hard boiled eggs peeled
– 2 very ripe hass avocados
– 1/2 small red onion finely diced
– 1/4 cut of pimentos chopped
– 1/2 teaspoon of salt, black salt is great!
– cracked pepper to taste

Preparation:

Preheat the oven to 350 F

Crostini: lay the bread slices on to a cookie sheet, and with a brush, coat the top of the slices with olive oil.  Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.

While the crostini cool, chop the eggs and the onion and mash the avocado. Gently combine the eggs, pimento, onion and avocado in a bowl, and add salt and pepper.

Place about 2 tablespoons on each crostini and place on a platter. Garnish with a drizzle of olive oil.

Esporao & Annette Joseph

Esporao & Annette Joseph

Rosemary infused Poached Pears in White Wine
Serves 10

You will need:

– 10 perfect Bosc Pears with stems intact if possible
– 2  5 inch springs of fresh rosemary
– 1 cup water
– 1 cup sugar
– 2 bottles of Esporoa white wine
– 5 small Rosemary sprigs for garnish

Preparation:

For the rosemary simple syrup:

In a small sauce pan combine water, sugar, and rosemary sprigs. Bring to a boil and then let it steep for 1/2 hour.

For the pears:

Place pears, wine, and rosemary simple syrup in a stock pot along with the sprigs and bring to a boil on high heat. Once boiling, turn down the heat to low and let simmer for 15 minutes. Leave the pears in the poaching liquid for 1/2 hour.

To serve:

Plate the pears in individual bowls with 1 cup of the wine poaching liquid and garnish with rosemary. This should be served room temperature. It’s a great make ahead dessert!

Esporao & Annette Joseph

All Esporao Wines are available at Whole Foods

The White Wines used in this post were: Esporao White Reserva 2013 and Verdelho 2013

This post was sponsored by Esporao Wine Company, but as you know, I only promote or suggest products that I use and Iove.

Photo credit: Deborah Whitlaw Llewellyn

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