DISQUS

Provavelmente ninguém vê a pisa das uvas como uma porqueira porque efectivamente não o é.. Naturalmente que os pés e as pernas são limpos à entrada do lagar e que o contacto com o mosto não altera as suas condições de higiene.

Citando Pasteur, "O Vinho é a mais sã e higiénica das bebidas."

Obrigado André! Espero ver-te por aqui mais vezes e espero ver os teus comentários aqui!

Até breve, Oscar

Thank you Andy! I will also make sure you will try some other juices and that you spend a nice time at our vineyards. Can't wait!!

Oscar

Hi Marco, what a surprise to know you are from Trás-os-Montes!!! You definitively have to visit us next time you come to Portugal!! I hope you come soon..

Oscar

Olá Rute,

Naturalmente que nos lembramos de si! Muito obrigado pelas simpáticas palavras que nos escreveu, dão-nos força e motivação para prosseguirmos com o nosso trabalho.

Esperamos vê-la em breve em S. João da Pesqueira. Não deixe de nos deixar mais notas e comentários, ideias ou aquilo que quiser.

Até breve,

Oscar

Exactly Gabriella, when I say conservative is referring to the number buds on each branch. We always leave 2 bud on each branch and a total of 4 branches per vine. A considerable number vine growers prefer 3 buds on each branch and each vine with 4 to 6 branch. In this case you will a higher production, 25% more in some cases. But the vine will have to make an additional effort to grow all that bunches. The grapes will result less concentrated and with lower levels of sugar - very important for the production of Port.

Why do we prefer a conservative method? 1) vines live longer; 2) higher concentration of the grapes; 3) reduces the variability of the production across the years;

If you can do a little work, so I would agree! And sipping Port will also be part of your work.
I'll definitively go there when I visit Sonoma!

I'll try to join the group. Just have to make sure my father is sleeping..

Carrie, finally we will meet you!!! We need to go to Dusseldorf to have our first off-line conversation!! What a shame you cannot attend to the bloggers dinner...


Mariëlla, it seems independent bloggers won't get a press accreditation. http://www.prowein.de/cgi-bin/md_prowein/custom...
Prowein just considers press those people writing for printed newspapers or magazines. Hope next edition they include independent bloggers in the press group!

Michael, we will taste much more wine at the winery than we could taste at Prowein. And we will have fun!!
Looking forward to meet your French producer, hope he can stop by.

Oscar

Janelle, I tried Estado Puro yesterday and I liked it. I think it's a mix of traditional tastes and flavors such as boquerones al limon or costillas de borrego and the sophisticated liquid tortilla served in a glass or the . Regarding the wines, some diversity, a bit expensive. We tasted the Pas Curtei 2006 - too young, not yet fully integrated with oak.

Thank you very much for your nice comment Steve! Our purpose with the blog is to give an inside view of our daily live in our winery. And is so rewarding to get suggestions from our followers!!

You are definitively invited to visit us next time you come to Portugal!

It was a very interesting week-end. I learnt a lot about wine but also about olive oil tourism. Now I feel better prepared to market our Organic olive oil.

But the funniest and silliest part of the conference was during Emilio's and my talk about winery blogging. People were so focused on our talk that for a moment I felt like Emilio and I were the leading voices of wine social media. Well, it was just for a second, then I looked at Ryan Opaz and Robert McIntosh in the middle of the audience and I came back to the earth!

It was my pleasure Emilio! We have to post these days our presentation Emilio, and also get a photo of that, so Michael and José Eduardo can at least know what we were talking about!!

Welcome on board Ivan!

I know Vitor! In that time people didn't have so much food option as nowadays...

Sorry to come some late Dylan. I've been investigating with some older people of my village, S. Joao da Pesqueira. It's very easy: a couple of slices of bread, some sugar and then warm wine over the bread. Try it Dylan, and let us know about your experience!!!

Something also interesting that I found out is that women during breastfeed period used to eat Sopas de Cavalo Cansado because it would increase the quantity of milk...

Vitor, as traditional Portuguese breakfast I would also include the Sopas de Cavalo Cansado (Tired Horse Soup). Very known and usual some decades ago, the Sopas de Cavalo Cansado were made with wine, sugar and soaked bread.

Rural kids used to eat this every morning, based in the idea that this magic potion would strengthen the blood and would lead to a quicker growth. I never tasted it, maybe one day, when some wine bloggers come over!!

Hi Carrie, thank you for your nice comment and link. Andre's video makes it easier to understand. Very good to know you'll also use QR Code technology José Eduardo. As more wineries join this technology, more impact we all have in the consumer.

We are currently testing the 2x2 cm QR code. Although this shorter than recommended version could bring some scanning problems with older phones, a bigger share of the back-label devoted to the code would make it impossible.

Hi Ryan, I'll just answer to the fiction wine question, since I don't have a clear answer for the other two questions. i had recently read La Bodega, from Noah Gordon. It's about a Catalan winegrower. It's a nice romance, I really enjoyed it. I can bring it to you in a couple of weeks.

Thank you for this very interesting information Gabriella and Ryan. Just one suggestion, question 10 could had been shown in intervals.

That's part of the game Mariëlla, it's much more fun! And you can always know how often do people read your posts!

Portonic is being successful, mainly in the younger band of the consumers. And what is important is that Portonic is bringing more consumers to the Port business. It goes better with dry white port but is also tasty with sweet white. CaipiRoyal should go in the same way, attract consumers that would never try the traditional Port. And this will not finish the traditional way to drink Port.

If you have no idea of Port and if you have the opportunity to taste Caipiroyal or Portonic or pink port in a bar, one day later you will want to taste the traditional Port.

Robert, thank you so much for the promotion of this tasting. We're glad you had put Quevedo in the mouth of London bloggers!
Oscar, the uber-youthful

I am also looking forward to the II EWBC! I hope we have some news soon from Ryan, Gabriella and Robert!

Bentwo, if you allow me I would suggest Apple tart, Dates with bacon or Chocolate mousse. These are the food we suggest to pair with our Quevedo Port Ruby.
For a Reserve Ruby Port I would also suggest Cherry syrup, Rabanadas (Portuguese typical Christmas desert), Cheese cake, Cranberry tart.
I hope you enjoy!