While the world heats up and vineyard growers in the warmest regions struggle to keep alcohol levels lower than grappa, the young, hip new wine scene demands the opposite: easy-drinking, dry, fruit forward, below 11% wines.
Filipa Pato, winemaker, and William Wouters, Sommelier and Chef, are a husband and wife collaboration from Barraida, Portugal, not too far from the city of Coimbra, one of the oldest academic institutions in the world.
They make pleasing wines without make-up, using native grapes like this acid-driven Bical. Food friendly is a euphemism, and when you are in Oslo it’s pretty easy to find a fresh product from the waters to go with it.
Especially during summer, stuff like this is pretty hard to beat. Thoughts?