Wine Style: Dão Single Varietal Touriga Nacional
Pairing: Feijoada à Transmontana, recipe from portugueserecipes.ca
Sommelier: Justin Isidro, British Columbia
About the Pairing: Single varietal Torugia Nacional from the Dão usually grows at higher elevations showing a brightness and elegance. The region focuses on finessing the very expressive Touriga Nacional with elevated acidity, finer tannins, and delicate floral aromas. This traditional Northern Portuguese dish is brimming with flavour and is pleading for a wine that matches its intensity with tannins and acid.
Feijoada à Transmontana, recipe from portugueserecipes.ca
8 to 10 Servings
2 lbs of baby back ribs
2 lbs of chouriço sausage
1 lb of pork belly
1 cabbage, chopped
2 carrots, sliced
2 onions, minced
4 garlic cloves, chopped
1 tablespoon of butter
1/4 cup of olive oil
2 bay leaves
1 teaspoon of sweet paprika
1 teaspoon of cumin powder
32oz cans of cooked kidney beans
1/2 cup of crushed tomatoes
2 lbs of pork hocks
Directions: The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt. The next day, cook the pig parts in a large saucepan with 2 cups of water until they are soft and tender and set aside one cup of the broth. Now in a large saucepan cook the onions, garlic cloves, and bay leaf in the olive oil for about 5 minutes. Add the ribs, pork belly, paprika and let them cook for about 5 minutes over medium heat. Add the 1 cup of the broth you set aside earlier from cooking the pig parts and let the ribs cook for another 20 minutes, stirring occasionally. Add the rest of the meats, chopped cabbage, carrots, crushed tomatoes, and butter. Stir gently and let them cook over medium heat for about 20 minutes. Add the kidney beans and cook for another 15 minutes. Check if the meats are tender and done, let it simmer on low heat for a few more minutes.Once done, season with salt and pepper (to taste) and serve while hot.
