ENDLESS SUMMER: CASAL DA COELHEIRA WHITE RESERVA

 

CHASING ENDLESS SUMMER

The end is near, but the bottle is full! This elegant, exquisitely developed white reserva is the perfect wine for transitioning from summer into fall.

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"A smooth wood-aged blend of Chardonnay and Arinto, the wine is rich and generous. Spice and toast have been nicely judged to bring out the white fruits with a crisp citrus edge. The wine is a little young and will be better from 2019."

– Wine Enthusiast (90 Points)

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Casal da Coelheira is a family-run Estate Winery and is home to some of the most innovative wines inside the Tagus River wine region. With long, extreme summers and cold, wet winters, the sandy soils retain small quantities of water, and every year the vines stress to reach this water. This results in the production of less leaf and more concentrated grapes, creating impressive terroir flavors in the resulting wines.

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An aromatic wine with hints of fresh apple, pear, and white peach. Notes of toastines (tapas-style mini toasts), and meyer lemon dance in this elegant and well-balanced wine. Full bodied but with a refreshing acidity and clean finish.

Pair with white meats, hard cheeses, long rides and good company.

PAIR IT WITH: PAN SEARED COD WITH WHITE WINE TOMATO BASIL

Ingredients

For the White Wine Tomato Basil Sauce:

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  • 2 tablespoons olive oil

  • 1/2 teaspoon crushed red pepper flakes

  • 2 large cloves (or 3 smaller cloves) garlic, finely minced

  • 1 pint cherry tomatoes, sliced in half

  • 1/4 cup Casal da Coelheira White Reserva

  • 1/2 cup fresh basil, finely chopped

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon fresh lemon zest

  • 1/2 teaspoon salt (more to taste)

  • 1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

  • 2 tablespoons olive oil

  • 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)

  • Salt and pepper

Instructions

Preheat oven to 375 degrees (F).

For the White Wine Tomato Basil Sauce:

  1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:

  1. Heat oil in a large saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.

  2. Pour the white wine tomato basil sauce over the cod and serve at once.

Notes

If your pan is not oven safe, you can transfer the cod to a baking dish or just cook a little longer in the pan.

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