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Quinta do Noval Late Bottled Vintage Port
An estate-grown LBV from a historic property in the Vale Mendiz, in the hills of Pinhao, has the soothing balance of a relatively cool year in the Douro. It’s layered with the flavors of salted plums and a smokiness of split schist rock.
Product Description
The history of Quinta do Noval begins, as far as we are aware, in 1715. The estate belonged to the Rebello Valente family, although it did not have the reputation for the production of Port that it has today. The estate passed through several other hands before purchase by António José da Silva in 1894. If there is any moment in time which should be identified as a turning point for Quinta do Noval, this is it. Da Silva, and his son Luis Vasconcelos Porto, replanted vineyards, repaired buildings, widened the terraces – in doing so he made the estate one of the showpieces of the Douro – and generally kick-started a Quinta do Noval revolution.
A deep, rich brick red color, the bouquet is ripe, vigorous and fruity. The palate delivers a mouthful of fresh red fruits, with a solid tannic structure and a long, harmonious finish.
Grower: Quinta do Noval
Grape Variety: Touriga Nacional / Touriga Francesa / Tinta Roriz
/ Tinta Barroca / Tinta Cao
Style: Rich and Ripe
Country: Portugal
Appellation: Douro
Vintage: 2013/14
Closure: CORK
Alcohol: 20% ABV
Bottle Size: 75cl
Chocolate Mousse Divine
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 8
INGREDIENTS
10 Eggs
250g Butter
400g 70% Dark Chocolate
250g Sugar
Butter for greasing molds (to taste)
Flour for dusting molds (to taste)
1. Melt the 400g of chocolate in the microwave.
2. Beat the egg whites until stiff the add half of the sugar and beat until white.
3. Add the softened butter to the melted chocolate, add the egg yolks and, last, the egg whites.
4. Divide the mixture into three parts.
5. Grease two cake pans with butter and dust each lightly with flour. 6. Fill each with 1/3 of the above mixture.
7. Bake for about 10 minutes until done.
8. Fill each cake with the remaining mixture and cover with chocolate ganache.
9. To make the ganache, bring the cream to a boil, add broken chocolate and stir until melted.
10. Cool a little before using.
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£18.99
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