NEWS

www.niepoort-vinhos.com

TIMES SAMPLER

Global Wine Co. · June 2013

Niepoort @ NYT Wine Club

WARWICK ESTATE, PROFESSOR BLACKSAUVIGNON BLANC

Stellanbosch, 2011South Africa

APPLE, FENNEL AND ENDIVE SALAD WITH FETA

NIEPOORT DÓCIL VINHO VERDE LOUREIRO

Lima, 2011Portugal

SPICY SHRIMP SALAD WITH MINT

THE NAMESAKE CARIÑENACARIGNAN Aragon, 2010

Spain

SLOW ROAST PORK SHOULDER WITH HERB RUB

BARÃO DE VILAR PROEZA DOUROTINTA RORIZ, TOURIGA FRANCA, TINTA BARROCA, DOURO INDIGENOUS GRAPE

VARIETIES, TOURIGA NACIONAL Douro, 2009

Portugal

PITAS STUFFED WITH LAMB BURGERS AND PEPPERS

SHADOW CHASER REDGRENACHE

McLaren Vale, 2012Australia

TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE

TOR DEL COLLE BIFERNO RISERVA MONTEPULCIANO, AGLIANICO

Molise, 2008ITALY

GRILLED SAUSAGES AND SUMMER BEANS WITH HERBS, TOMATOES AND CARAMELIZED ONIONS

In this shipment, we take a break from American wines to discover mostly new varieties. We take a closer look at the Iberian Peninsula

with two Portuguese wines, the first an aromatic white that’s still light bodied and fresh, and a medium-bodied, dry and earthy red made

from traditional Port style grapes. To round out the Iberian half of this six-pack, we added a tangy, gamey Spanish red. We stay in Europe For an intense Italian red, before moving to the Southern hemisphere for a sultry Sauvignon Blanc from the Cape and a bold, jammy offering from

the great Down Under.

PAIRINGSWINES

www.niepoort-vinhos.com

NIEPOORT DÓCIL VINHO VERDELOUREIRO

YEAR TYPE STYLE ORIGIN PAIRING

2011 WHITE CRISP(�oral)

PORTUGAL(Lima)

SEAFOOD

ORIGIN Bordered by the Atlantic Ocean to the west and Spain

to the north, the Vinho Verde D.O.C. nails down the upper-left-hand corner of Portugal. The area’s

winemaking heritage runs deep: Pliny The Elder made references to wines made from this region back in A.D. 40 and this is evidence that the wines were

exported to England and Germany as early as the 12th century. Today, Vinho Verde is the country’s largest wine region, with over 85,000 acres under vine and

30,000 small growers accounting for the bulk of the production.

WINE MAKERFranciscus Marius van der Niepoort was born in Holland in 1813, and by 1842, he had started—as a modest Port seller, with no land or vineyards—what would become a dynasty. The Niepoort family has been intimately involved in Porto’s fortified wine trade ever since. In the early 1990s, however, Dirk Niepoort, a fifth-generation winemaker, greatly expanded the company’s focus when he dove headlong into the dry-table-wine business. In 2005, Dirk’s sister, Verena Niepoort, joined the team as executive director. Today, the Niepoort family is considered a top producer of table wines in the Douro and Vinho Verde regions.

THE WINEThe English translation of Vinho Verde, “Green Wine” refers to the wine’s fresh, lively exuberance rather than its color. While red Vinho Verde is produced in large quantity, most of it is consumed within Portugal, and it is the unique white wines that enjoy a huge international following. Comprised of 100 percent Loureiro, the grapes for this 2011 offering come from 20-year-old vines rooted in the granite soils of the Minho province’s Lima Valley. Notes of jasmine, lemon blossom, tangerine and white peach are supported by bracing acidity and crisp minerality, while delicate traces of effervescence contribute to the wine’s refreshing palate-cleansing quality.

PAIRINGSSparged with carbon dioxide and bottled so young that some of the fermentation gases are captured in the bottle, Vinho Verde is a perfect summertime aperitif or poolside quaff. But it is so much more than that. Its razor sharp acidity and unwavering freshness is the ideal match for raw or lightly cooked shellfish. And its delicate sweetness and lacy effervescence work shockingly well with spicy, smoky and salty foods, making it a natural pairing for many styles of cuisine. Think ceviche, Chinese salt and pepper squid, or razor clams in a light curry broth.

Serve very well chilled (45°F).

Patio Sipper

02NYT Wine Club · June 2013

www.niepoort-vinhos.com

Patio

pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)

cup olive oil

Salt and freshly ground black pepper

teaspoon cayenne, or to taste

1 teaspoon paprika

1 teaspoon minced garlic, or more to taste

6 cups arugula or other tender greens

1 cup mint leaves

2 to 3 tablespoons lemon juice.

YIELD TIME4 servings 20 minutes

Originally published in The New York Times “THE MINIMALIST”by MARK BITTMAN, August 4, 2011

This zesty appetizer dovetails with the freshness and unfussy elegance of Niepoort’s Vinho Verde. The wine’s

�oral �avors highlight the juiciness of the seared shrimp, while the slight effervescence and whisper of sweetness tame the spiciness of the cayenne pepper and paprika.

SPICY SHRIMP SALAD WITH MINT

Place a large ovenproof skillet or thick-bottomed roasting panon the stove over high heat. Put the shrimp in a medium bowl, drizzle with the olive oil and sprinkle with salt and pepper.Add the cayenne, paprika and garlic, and stir to combine.When skillet smokes, add the shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The shrimp are done when opaque and �rm, about 2 minutes. Toss together the arugula and mint in a large bowl. Add the shrimp with its pan juices and the lemon juice. Toss to combine; the hot shrimp should wilt the greens slightly.Serve immediately.

PREPARATION

1 4

2 3

1 2

INGREDIENTS

03NYT Wine Club · June 2013