Porta Da Ravessa

The east door to the medieval castle of Redondo, the Porta Da Ravessa, still stands proudly in this peaceful and historic town in the Alentejo region, where the Adega de Redondo has been producing superb wines at outstanding values wines for a half century.  Along the right side of the entry arch is a pair of deep vertical grooves carved into the stone, which would be used by the local merchants to measure full and half lengths of goods being sold and bartered, such as handmade fabrics.  For a great selection of traditional heirloom Portuguese dishes that might have been served in those times and can be easily cooked at home today, we highly recommend the book Portuguese Homestyle Cooking by Ana Patuleia Ortins.

The Porta Da Ravessa Branco (white) is a distinctive blend of the regional varieties Roupiero, Fernao Pires, and Arinto.  Also known in other regions as Siria, Codega, and Alva, the Roupiero provides nice aromatics and flavors of citrus and stone fruits;  the Fernao Pires variety is also known as Maria Gomes, and brings a zesty citrus quality, crisp minerality, and some spice to the blend; finally, Arinto, also known as Pederna, lends a lovely acidity.  The resulting combination is floral/fruity aromatic, fresh and bright in flavors, and excellent as a cocktail white or with lighter dishes like chickpea salad with salt cod.

The Porta Da Ravessa Tinto (red) is a blend of Trincadeira, Aragones, Alicante-Bouschet, and Casteleo that delivers an earthy, spicy, and rich yet well-rounded wine with a velvety texture.  Trincadeira, also called Tinta Amarela, provides deep color, dark berry flavors, and firm tannins; Aragones, which most know well as Tempranillo, enhances the berry/cherry flavors and the soft texture; Castelao, known by some as Periquita, brings a youthful fresh fruitiness; and Alicante-Bouschet offers its trademark deep purple color and some additional softness.  Perfect with braised lamb (or goat) shanks, or broiled garlic steak.



The Porta Da Ravessa Rosé is a blend of Casteleo and Aragones varieties, with a stunning deep pink color, beautiful fruity aromas, and a fresh, dry, fruit-driven flavor profile.  This is a great departure from the big-bulk production roses that Portugal was, for many years, most known for outside of its famous fortified port wines (remember the iconic Lancers and Mateus brands?); while those were simple and slightly sweet, this rose is fun and easy to drink, but still quite complex.  Food pairings can be almost endless with good rose, but ideal companions are grilled pork, seafood rice, even carrot soup.