Adega de Monção Vinho Verde

Product Description

Formed in 1958 by just 25 producers, Adega de Monção has since grown to involve 1600 growers, and is now closed to new members. However, each grower only provides grapes from a tiny portion of land, meaning Monção only farm around 1200 hectares in total. They are located in the heart of quality wine production in the vinho verde region – in Portugal’s northernmost quarters, bordering Spain’s Galicia region – in a small sub-region called Monção e Melgaço, in the province of Minho. The Minho region provides beautiful surroundings to the vineyards, with majestic mountains sloping down to the sea like an amphitheatre, and the plentiful rivers, fertile plains and moderate temperatures making the area ideal for vinho verde production.

Crystal clear, citric colour with green tinges. It has vibrant aromatics with tropical notes of lime and grapefruit. Fresh, elegant palate, good minerality, long and persistent finish.

Grower: Adega de Monção
Grape Variety: Alvarinho / Treixadura
Style: Tropical and Mineral
Country: Portugal
Appellation: Vinho Verde
Vintage: 2016/17
Closure: CORK
Alcohol: 11.5% ABV
Bottle Size: 75cl

Clear Noodle Soup with Red Snapper

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 1

INGREDIENTS

For the clear noodle broth //

1 red snapper trimmings (head, tail, bones)
½ onion, peeled, sliced
500ml/18fl oz just-boiled water
100g/3½oz noodles, cooked according to packet instructions, drained

For the fish //

butter, for greasing
½ red snapper fillet, skin slashed
salt and freshly ground black pepper
1 tbsp soy sauce
1 tsp sesame oil
pinch ground ginger
1 tbsp chopped chives
1 tbsp chopped fresh coriander leaves

1. For the broth, simmer the fish trimmings, onion and just-boiled water in a saucepan for 10-15 minutes.
2. Sieve the liquid into another saucepan and discard the trimmings and onion.
3. For the fish, place a piece of greased silicone paper in a bamboo steamer set over a pan of boiling water.
4. Place the fish on top, skin-side down.
5. Season well with salt and freshly ground black pepper.
6. Scatter the remaining ingredients over the top.
7. Cover the pan with a lid and steam the fish for 5-7 minutes, or until it is cooked through (you will know the fish is cooked when the flesh is opaque).
8. To serve, heat up the broth with the cooked noodles and pour it into a bowl.
9. Place the steamed fish into the broth.