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Williams-Sonoma Wine Herdade da Malhadinha Nova, Malhadinha Williams-Sonoma Wine Herdade da Malhadinha Nova, Malhadinha

2006 Herdade da Malhadinha Nova, Malhadinha

Varietal Region Type
Alicante Bouschet Alentejo Bold Full-Bodied Red
Voluminous berry notes are garnished with coffee, spice and chocolate. Fine-grained tannins and a sleek texture lend a tautness that keeps the fruit in line.
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Herdade da Malhadinha Nova, Malhadinha

Qty
$85.00 / each
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Featured Recipe Pairing
Roasted Pork Tenderloin with Fennel Seed
Roasted Pork Tenderloin with Fennel Seed
Cooking this tenderloin at a high heat ensures tender, juicy meat, encased in a crunchy layer of toasted bread crumbs and seasoned with aromatic herbs. Serve it on a platter with roasted sweet potato wedges and sautéed rainbow chard for a colorful feast. Pork tenderloin overcooks quickly; be sure to remove it from the oven as soon as its internal temperature hits 145°F.
See the recipe
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Additional Wine Information

Story
Dry Portuguese wines are new to most wine drinkers, who only know the country’s dense, sweet ruby and tawny ports from the Douro Valley. As wonderful as those wines are, worldwide demand for sweet wine is waning, so producers have been ramping up their offerings of table wine. Portugal’s sunny climate, nutrientdeficient soils and interesting indigenous grape varieties are helping the country develop a reputation for dry wines such as this one from Herdade da Malhadinha Nova. Nova means “new,” and this wine certainly represents the new Portugal, mixing French varieties with Touriga Nacional, the country’s signature red variety. Malhadinha Nova is one of the standout properties of the Alentejo, a dry region in the southcentral part of the country.
Sense
Black cherry, dark plum, violet and baked blackberry aromas are backed with hints of vanilla and spice.
Savor
Voluminous berry notes are garnished with coffee, spice and chocolate. Fine-grained tannins and a sleek texture lend a tautness that keeps the fruit in line.
Serve
While the Malhadinha has the structure to age beautifully for ten years or more, it will taste wonderful now when paired with dishes that offer a meaty foil for its fruit and tannins. Beef, pork roast, lamb and flavorful game like rabbit and venison are excellent choices, especially when flavored simply with strong but not fiery ingredients, such as fresh fennel, olives, garlic, pungent green herbs, mushrooms, black pepper and anise seeds. These seasonings will stand up to the wine’s intensity but will still allow its complexity to take center stage at the table. If using a leaner cut of meat, give it richness with a velvety sauce or the addition of pancetta, bacon or a similarly fatty flavor booster. For pairing, try Skirt Steak Salad with Oranges and Arugula or Pork Scaloppine with Prosciutto and Capers, available at williams-sonoma.com.
Serving Instructions
Decant 1 hour before serving, and serve a little cooler than room temperature: refrigerate the decanted wine for 10 minutes.
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