Movie & Wine Pairing

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Aluado Alicante Bouchet Reserva 2015
Vinho Regional Lisboa, Portugal

Butch Cassidy and the Sundance Kid (1969)
WEDNESDAY, MAY 15 @ 10:00 PM

One of the most cherished ‘buddy’ movies of all time, director George Roy Hill’s New Hollywood Western breaks the genre’s conventions while delivering a pair of effortless performances from stars Paul Newman and Robert Redford. Its rich cinematography deserves a powerful red wine, and this bold Portuguese red is more than up to the task, full of fresh plum, blackberry, and cinnamon notes.

THE WINE

Back when José Neiva made Portugal’s first (pure) Alicante Bouschet, his friends called him aluado, (“loony” or “moonstruck”). After all, this inky-dark grape was traditionally reserved to add color and depth to blends, never bottled on its own! But José’s daring paid off and Aluado went on to earn the love of countless customers and critics (it’s a three-time Wine Enthusiast Best Buy that also boasts a gaggle of medals).

And then, along came 2015. José’s harvest was so good, he held back his best, ripest, blackest grapes to create his first Reserva edition. It boasts all the same luscious charm as the original, but with an even more intense, bold edge. Aged in new oak barriques, it’s a super-charged, flavor-packed red that won a gold medal at the AIN Singapore Competition. Yet another example of why Portugal is “arguably the most exciting wine place on the planet” (Wine Spectator), this is the wine to serve to guests who love BIG reds. Let us know what you think with a review in your Wine Cellar.

THE WINEMAKER

WM_JoseNeiva_BarrelsFourth-generation José Neiva, who works his magic at Quinta do Porto Franco, is “better than anyone at delivering ripe, New World flavors from traditional grapes,” writes Tim Atkin, MW. José’s talent has earned him heaps of international acclaim, including the Red Wine of the Year Trophy at the International Wine Challenge (an award he’s won not once but twice).

WITH FOOD

stew_vealThe Portuguese love pork – in fact, porco preto (from black Iberian pigs) is a staple at top restaurants across the country. José loves sipping his Reserva with it. Especially, he tells us, when it’s been slow-simmered with baby onions and potatoes. At home, try pork tenderloin stews or roasts – beef will also work. Vegetarian? Try black bean soup or cheesy eggplant napoleons.

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