This Portuguese sparkling wine is made using the classic method (so in the same way as champagne) but using indigenous Portuguese grape variety, Bical.
The Bical variety was new to me, and it is an interesting grape, combining minerality with dried fruit flavours. This wine had the classic Bical minerality with dried mango and yellow peach.
It was also refreshing, benefiting from the cooling influences from the Atlantic Ocean in the Bairrada region, which keep the grapes cool, retaining acidity.
Being a Reserva, this wine has a minimum of 12 months on lees giving it some delicious pastry, bread dough notes.
Sparkling wines are a surprisingly flexible food wine. Pairing well with many foods.
Wonderful with sea food and fish. The refreshing acidity of this wine means it will pair beautifully with fried foods like the classic British dish, fish & chips.
Also watch out for...
Sparkling wines from the Tavora-Varosa region. Although production is small, the wines are well worth trying apparently, if you can find them.
I got this tip at the excellent Wine Tasting I had at Wines of Portugal’s Lisbon Tasting Room, read more here…