THIS SUMMER'S CRUSH
As the sun begins to set on summer, we bask in its fading rays - remembering hot nights, new friendships and the bottles that brought them to life.
Take our crush of this summer: Quinta do Sobral rosé. This is the perfect wine for making new friends and creating memories for a lifetime. Its fresh, crisp acidity is beautifully balanced by bright strawberry and rich marmalade notes.
Made with hand-harvested Touriga Nacional and Tinta Roriz grapes that are grown on granite soils, this rosé spends time in both oak and stainless steel.
Quinta do Sobral estate is located in the heart of the Dão region, in the village of Santar. The traditional vineyards are planted on granite soil, surrounded by pine forests. Nelson Simões, a son of shepherds and possessing a vibrant personality, emigrated to Portugal from Germany and founded Quinta do Sobral in 1987, fulfilling a dream of creating a top quality winemaking operation in the region.
Quinta do Sobral's rosé pairs beautifully with moderately-firm cheeses such as Manchego, Iberico, & aged goat's milk cheeses. It also compliments Asian-inspired dishes, vegetable summer rolls, crustaceans, seafood, and pasta salads.
PAIR IT WITH: CHILI-GLAZED PORK LOIN
1 tablespoon packed brown sugar
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon chili powder
1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
⅛ teaspoon cayenne pepper
1 2- to 2½-pound boneless pork top loin roast (single loin)
Fresh rosemary sprigs (optional)
Preheat oven to 325°F. In a small bowl, combine brown sugar, thyme, chili powder, snipped or dried rosemary, and cayenne pepper. Sprinkle brown sugar mixture evenly over roast; rub in with your fingers.
Place roast on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1¼ to 1½ hours or until thermometer registers 155°F. Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160°F. If desired, garnish with rosemary sprigs.
To make ahead: Prepare as directed through step 1. Cover and chill for up to 24 hours. Preheat oven to 325°F. Continue as directed in step 2.