Herdade do Esporão

Seven perspectives on Esporão Colheita: At the Table

Seven perspectives on Esporão Colheita: At the Table

Esporão Colheita is the company’s new wine. We spoke to seven of the people who helped write its story. Chef Pedro Pena Bastos, from Restaurante Esporão, is one of them. Here, he combines a simple and tasty meal with good conversation.

«This wine is different, not only because it’s organic and has been vinified in a special way, but also because of its aroma and taste. In the case of the white, when I tried it, I noticed citrus notes that were more intense than in the other wines, and a very firm palate in the red. It’s a wine that stands out, it’s rawer, direct. It’s great at this of year, particularly with more spring-like, green fruit aromas. I suggest an Atlantic bonito salad with citrus and buckwheat for the Colheita white, and for the Colheita red, a beet and red onion salad with toasted quinoa, served with a grilled pork neck with Jerusalem artichoke and cabbage».