Buy Borges Quinta da Soalheira Red Douro DOC at ’t Bockje Bathmen

75 cl · 13.5% · Red

€ 11,95

Borges Quinta da Soalheira Red Douro DOC
This bottle

Borges Quinta da Soalheira Red Douro DOC

Recommendation for this bottle

At the table with Borges Quinta da Soalheira Red Douro DOC

Red wine · Portugal · 13.5%

Why this works together

Gekozen op de kleur (rode wijn), het land van herkomst (Portugal), het alcoholpercentage (13,5%), de toon van rook in de omschrijving en het spijsadvies dat in onze webshop bij deze fles staat. Rood werkt met tannine, en tannine zoekt eiwit. Vandaar dat rood en vlees zo vaak samen opduiken.

Our online shop says about this bottle: “Combine this Portuguese wine with meat dishes, game and cheeses.”

Serve at 16 to 18 °C.

What is needed

For 4 people

Game stew with mushroomsMain courseGame stew with mushrooms

Ingredients

  • 1 kilo of venison stewing meat
  • 300 grams of mixed mushrooms
  • 2 onions
  • 2 carrots
  • 500 millilitres of red wine
  • 250 millilitres of game stock
  • 6 juniper berries
  • 2 bay leaves

Method

  1. Pat the meat dry, sprinkle it with salt and pepper and brown it all over in batches in hot oil.
  2. Chop the onions, cut the carrots into pieces and fry them gently for 5 minutes in the same pan.
  3. Add the meat, red wine, game stock, crushed juniper berries and bay leaves and bring to the boil.
  4. Cover and leave to simmer gently for 2.5 to 3 hours until the meat falls apart.
  5. Fry the mushrooms separately in butter until golden brown and stir them into the stew for the last quarter of an hour.
  6. Remove the bay leaves and season with salt and pepper.
Rijpe schapenkaasBij de kaasRijpe schapenkaas

Ingredients

  • 160 gram rijpe schapenkaas

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Pan-fried chorizoBefore the meal or with drinksPan-fried chorizo

Ingredients

  • 200 grams of chorizo
  • 1 tablespoon of olive oil

Method

  1. Cut the chorizo into slices half a centimetre thick.
  2. Heat the olive oil in a frying pan over a medium-high heat.
  3. Fry the chorizo for 3 to 4 minutes until the edges are crisp and the fat turns red.
  4. Spoon into a warm dish, pour some of the cooking fat over it and serve with cocktail sticks.

To serve one glass per person

  • 1 bottle of Borges Quinta da Soalheira Red Douro DOC

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Photos: Game stew with mushrooms: trekkyandy, CC BY-SA 2.0 · Mature sheep's cheese: Emil76, CC BY-SA 3.0 · Pan-fried chorizo: rovingI, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.