Quevedo Port Wine » Ruby Port | Port Wine Producer in the Douro Valley of Portugal http://quevedoportwine.com Port Wine Producer in the Douro Valley of Portugal Fri, 08 Feb 2019 18:00:46 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Café China combines Port and Chinese cuisine in NYC http://quevedoportwine.com/cafe-china-combines-port-and-chinese-cuisine-in-nyc-2/ http://quevedoportwine.com/cafe-china-combines-port-and-chinese-cuisine-in-nyc-2/#comments Mon, 25 May 2015 12:44:26 +0000 http://quevedoportwine.com/?p=3630 READ MORE]]>

Three years after making the first contacts to have our wines and Ports available in New York, we found Washington Square Wines to represent us. Jeffrey Ghi and Subir Grewal, the owners of the company founded last year, are passionate about Port and wine in general. When you put passion on what you do, the results sooner or later show up and they are actually making an outstanding job, fighting like gladiators in the overcrowded and competitive NYC wine market.
One of the most recent missions accomplished was to get our LBV Port in Café China, a Michelin starred restaurant. In case you don’t have the opportunity to visit the restaurant soon and see with your eyes, we have a report from Sinovision, a TV station for Chinese people in America, talking about some of the wines the restaurant is carrying. One of the wines featured is our 2006 LBV Port, with valuable food suggestions for Chinese food lovers.
Thank you Jeff and Subir!

Oscar

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]]> http://quevedoportwine.com/cafe-china-combines-port-and-chinese-cuisine-in-nyc-2/feed/ 0 2013 Harvest in the Douro – time to crush the grapes http://quevedoportwine.com/2013-harvest-in-the-douro-time-to-crush-the-grapes-2/ http://quevedoportwine.com/2013-harvest-in-the-douro-time-to-crush-the-grapes-2/#comments Tue, 24 Sep 2013 12:07:27 +0000 http://quevedoportwine.com/?p=4038 READ MORE]]> Harvest is now underway. We were waiting for quite some time until having the feeling that grapes were in perfect conditions to be harvested. And finally we started harvesting the red grapes from our most important vineyard, Quinta Vale d’Agodinho.

As I am writing, on Tuesday noon, the weather, which has been clear and quite warm during the last weeks, is now a bit cloudy. Temperatures started to drop this last night and forecast brings rain for the next days. Unfortunately, it does not like we will have few showers, but a long period, with more than one day of rain.

In case the wind does not dry out the vines, grapes can stay in precarious conditions, which eventually can evolve to rot.

Well, but the good news is that the grapes that are now arriving look beautiful, and enjoyed a long and slow maturity, which is something that we always wish to have but not always happens. And who knows if we will be able to make a single quinta VIntage…

Oscar

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]]> http://quevedoportwine.com/2013-harvest-in-the-douro-time-to-crush-the-grapes-2/feed/ 8 Crusted Port – the next thing from Quevedo http://quevedoportwine.com/crusted-port-the-next-thing-from-quevedo/ http://quevedoportwine.com/crusted-port-the-next-thing-from-quevedo/#comments Thu, 14 Jun 2012 22:50:48 +0000 http://quevedoportwine.com/?p=3041 READ MORE]]> Have you asked my grandfather five years ago if we produce Crusted Port, he would have replied: “What is that?”. Maybe you react like him when hear the words Crusted Port. So, lets clarify what is Crusted Port: a high quality Port, that will throw a crust after a certain period of aging in the bottle. It has to age for at least three years in the bottle and has to mention the bottling year.

And guess what, we are going to make a Quevedo Crusted Port. As far as my research goes, it looks like we are going to be the first Portuguese Port Wine family to have a Crusted Port. Please correct me if I am wrong. Other Crusted Ports currently on the markets are: Churchill, Dow, Fonseca, Graham and Niepoort.

We plan to make only 1.500 bottles of it, so it is going to be a very small edition with a very long waiting time, as we will bottle it next weeks, leave it in the bottle for three years and only then releasing it to the market. I know, no one likes to wait but without all these months the crust will not develop in the bottle, and we do not want an uncrusted Crusted Port!!!

Oscar

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