Colheita 1967 Rui Paula

Strong aroma of stewed figs, toasted almonds, with notes of exotic wood and cigar box. Very rich. Smooth and soft in the mouth, almost too very unctuous and almost viscous, it is a wonderful “Colheita”, with a long finish. This calls for proper temperature, always refreshed. In 2009 Wines from Portugal, from Joao Paulo Martins

Medals:
› Gold in the IV International Wine Contest "City of Oporto"
› Gold in Mondial du Vin Bruxelles
› Gold andBest in its category at the International Wine & Spirit Competition
› Best “Colheita” in 2010, FOR THE LOVE OF PORT ANNUAL AWARDS, by Roy Hersh

The first question that may arise to our readers is 1967 ... why?
This question has an intuitive answer, was considered an excellent year for Port ... but besides being his first Port blend, this harvest has a special meaning for Rui Paula, because it was his year of birth.

The selection was made based on the best wines of 1967 aging since then in French oak barrels.

Characterized by an enormous complexity of flavors, an irreverent acidity, establishing a perfect relationship with figs and ripe apricots “wrapped” in toffe.

Based on his personal lemma ... "a kitchen in the Douro”, he increased the commitment put into this blend, with a dessert made especially for this Port.

Dried fruits sabayon 1967

Ingredients:
2 egg yolks
10cl of DALVA Colheita 1967 Rui Paula
3 teaspoons with sugar
2 almonds
2 hazelnuts
10 seeds
10 raisins
10 grapes

Preparation:

Crush the nuts in a bulk. Add the grapes, 1 teaspoon with sugar, 5cl of DALVA Colheita 1967 Rui Paula and melt it in a nonstick frying pan.
Prepare the sabayon joining the 2 egg yolks, 2 spoons with sugar and 5cl of DALVA Colheita 1967 Rui Paula. Flap it well with cooking rods in water bath until obtain a homogeneous foam and evaporate the alcohol.
Place the caramelized fruit cocktail in a bowl and pour over the sabayon.
Serve with DALVA Colheita 1967 Rui Paula  at 13°C.

Presentation:

Place the caramelized fruit cocktail in a bowl and pour over the sabayon.
Serve with DALVA Colheita 1967 Rui Paula  at 13°C.

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