Wines of Setúbal… and food pairing experience!

Early this week I had the unique opportunity to taste and learn about Península De Setúbal wines. Along with the wine education element came a six-course Portuguese inspired food paring experience catered by Houston’s Chef Soren Pederson. The featured picture above is the first course, a pan-fried sardine! As a kid, I recall opening those key twisted sardine cans and getting a massive whiff of fishiness. That being said, Chef Pedersen’s sardine first course was NOT overwhelmingly fishy, and was quite tasty in a saucy tomato-olive confit with sweet basil salad. This salad dish was paired with two wines:

  • Fernão Pó Adega- “ASF” white 2017
  • Bacalhôa- JP Azeitão Rosé 2017

Enjoyed lunch conversation with the wonderful wine writer and award-wining wine blogger Amy Corron Power. Check out Amy’s blog “AnotherWineBlog.com” and her social media updates at @winewonkette on Twitter and Instagram.

Second course: Crispy Cod Cakes with potato, parsley and saffron butter! Paired with two white wines listed below:

  • Adega De Pegões- Colheita Seleccionada White 2017
  • Casa Ermelinda Frietas Sauvignon Blanc & Verdelho 

Third course: Caldo Verde with Portuguese Sausage. My favorite dish, I loved this soup! This soup was paired with a Rosé and Syrah listed below. I was amazed how great the Syrah tasted along with this soup!!

  • Fernão Pó Adega- “ASF” Rosé 2017
  • Adega De Palmela- Vale Dos Barris Syrah 2015

Fourth course: Red wine braised goat with shallots, new potato, bay leaves and fresh thyme! Paired with two red wines:

  • Adega De Pegões- Colheita Selleccionada Red 2014
  • Bacalhõa- Quinta Da Bacalhõa Red  2014

Somehow during in-depth conversations with the winemakers, and all the wine tasting…I neglected to capture photos of the last two courses. BUT, both were phenomenal!

Fifth course: Cheese plate, balsamic vinegar and radish called  “Queijo de Azeito & Queijo de Pico” and this dish was paired with:

  • Villa Palma Colheita Seleccionada Red 2013
  • Felipe Palhoca- Quinta De Invejosa Red Reserve 2015 (I check-marked this wine, I really liked it!)

Sixth course: Dessert was a delightful custard tart paired with two Moscatel De Setúbal dessert wines:

  • Casa Ermelinda Frietas- Moscatel De Setúbal
  • Felipe Palhoca-Moscatel De Setúbal

Casa Ermelinda Freitas- Moscatel De Setúbal, on the nose captured aromas of orange peel and honey. I thought this Moscatel De Setúbal would be a perfect match with slice of lemon meringue pie!

In this picture along with “The Future is Female” artwork, are two brilliant wine writers Nan McCreary and Sandra Crittenden @SandraCrittenden Twitter & Instagram

Tasted a variety of Península De Setúbal wines, and I’ll post a few of my favorite pics via Twitter and/or Instagram. These wines coupled with Chef Pedersen’s cuisine choices made for a perfect tribute to the unique diversity of Setúbal Península. AND, perhaps I’ll get opportunity to enjoy another new concept catering event by Chef Pedersen! Salud!!