2022 Fitapreta "a Touriga Vai Nua" Recipe

1. Chill bottle briefly in refrigerator for 30–45 minutes if the wine has been stored at room temperature; Touriga Nacional-based reds often show best slightly cool (around 14–16°C).

2. About 30 minutes before serving, open the bottle and pour a small taste to check aromatics. If the wine is young and tight, decant for 20–60 minutes to allow aromas to open. If you have a decanter, pour the full bottle and let rest.

3. Use large red wine glasses. Pour 1/4 to 1/3 glass per person to allow swirling and aroma concentration.

4. Prepare cheese and charcuterie

Remove the manchego from the refrigerator 20–30 minutes before serving so it comes to near room temperature. Slice the cheese into thin wedges or small bite-sized pieces. Arrange sliced chorizo or salami on a board, fanning the slices so they are easy to pick up.

5. Arrange accoutrements

Place olives, cornichons, and Marcona almonds in small bowls or scatter them on the board. Tear the rustic bread into slices or serve sliced baguette alongside. Drizzle 2 tbs extra-virgin olive oil into a small dish for dipping if desired.

6. Plate the components on a wooden board or platter with small forks/cheese knives so guests can assemble bites — the savory, slightly spicy cured meat and the firm sheep's cheese pair well with the dark fruit and floral notes of the Fitapreta Touriga.

7. Marinate lamb

Pat lamb chops dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, 1 tsp kosher salt and 1/2 tsp black pepper; rub evenly over both sides of the chops. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

8. Preheat grill or pan

Preheat a grill to medium-high (about 200–230°C) or heat a heavy skillet over medium-high heat until hot.

9. Cook lamb

Brush grill grates or add a little oil to the skillet. Sear lamb chops 3–4 minutes per side for medium-rare (internal temperature ~57–60°C), or 4–5 minutes per side for medium. Avoid overcooking to preserve tenderness and the wine pairing.

10. Transfer chops to a plate, tent loosely with foil and rest 5 minutes. Season with a final pinch of salt and pepper and serve with lemon wedges on the side.

11. Preheat oven

Preheat oven to 220°C (425°F).

12. Toss potatoes

In a bowl, toss the baby potatoes with 2 tbs olive oil, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

13. Roast

Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and tender when pierced with a fork.

14. Finish with a light sprinkle of flaky salt and serve hot alongside the lamb or charcuterie board.