This month all of the wines are from Portugal. We've had some Portugese selections in prior Bargain 6-packs, but this month, I decided to focus on this often overlooked wine producing nation. 

First off is Vera Vinho Verde.  Vinho Verde is a very popular wine in Portugal - the Verde means green, as in young, not as in green flavors, as this type of low alcohol and slightly fizzy wine is meant to be drunk at release, and is never meant to be aged.  Vihno Verdes come from Minho province - in Portugal's north. 

Vera is a blend of three traditional white grapes - 60% Arinto, 30% Azal, and 10% Loureiro, hand harvested a little later than most Vinho Verde grapes, to provide a slightly richer mouthfeel.

Bright and complex citrus aromas of lime and pink grapefruit complemented by refreshing mineral notes. On the palate are flavors of ripe yellow and pink grapefruit with a touch of yellow grapefruit skin kept in perfect balance by a slight effervescence.  New York magazine called the wine "lip-smackingly refreshing", and we couldn't agree more!

Then, there's Tapada do Barão Branco - a blend of indigenous, organically farmed Alentejo grapes (Alentejo is the province directly to the south of Lisbon province).  Blend of 53% Antão Vaz, 26% Verdelho 15% Viognier,  and 6% Arinto.

The grapes are hand harvested and produced and aged in stainless steel tanks with no oak aging.

Clean and mineral scented with notes of bright lemon, white flowers, and ripe tropical fruits. A wonderfully textured body gives this wine an illusion of richness but the refreshing acidity keeps the wine in balance and will keep you glued to your glass on a hot summer day. Pair with fresh salads, antipasto or shellfish like local Dungeness crab.

Then, there's Casal Garcia Vinho Verde Rosado - also from the Minho, a slightly effervescent pink wine that's hard to resist!  A fruity rosé, with plenty of melon, cherry and fresh flavors. A refreshing and zesty quaffer.  Just a hint of residual sugar balances out the red fruit, acidity, and fizz.  Fire up the barbecue - strawberry and pomegranate flavors and a delicate effervescence make this crisp, dry, cooler an excellent foil for spicy ribs, juicy burgers, and crunchy coleslaw.

Casal García is one of Vinho Verde giant Quinta de Aveleda's labels. They produce a lot of wine, but they are extremely organized, quality oriented, and produce the first rosé I've ever tasted from the Vinho Verde region. Produced from Vinhão, red Azal and Borraçal grapes.

$1 from every case sold is donated to Breast Cancer charities - another reason to stock up!. 

Poças Vale de Cavalos Red, a recent arrival in the shops that quickly becoming a store favorite! 

Dense, rich and powerful, with concentrated dark plum, kirsch and dark cherry flavors that are well-layered. The ripe, creamy finish is filled with dark chocolate, mocha and black fig.

From the Douro (home to Port wines), this blend of sustainable to organically grown Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca (the typical grapes used in Port) just received 91 points from the Wine Enthusiast - "Smooth wine, the wood aging underlaying the cherry and ripe plum fruit flavors. It is powerful, yes, although there is a great sense of style from the ripe fruit integrated into rich tannins and final acidity".  Try it with grilled meats, aged cheeses, or on its own. 

Tapada do Barão Tinto is a big red from the Alentejo - an area known for big, robust wines.  However, good traditional producers manage to find balance in this warmer region, through the careful cultivation of varieties which retain their acidity well. A blend of Alicante Bouschet, Trincadeira, and Alfrocheiro made in marble (!) tanks.

A fresh fruity red from the Alentejo with some earthy notes and surprising complexity considering the price. This is an everyday drinking wine that can accompany just about any type of cuisine, spicy fruit and soft tannins with a nice smooth finish.

Though the wine's character is generous, full of mixed red and dark fruits, the purity and balanced texture shows restraint; the nose is soft and fruity with notes of plum, wild strawberry, and black pepper. Medium bodied on the palate with plush tannins and more juicy red fruit and excellent acidity on the lengthy finish.

Try this with grilled chicken, or lamb, roast pork or even a hearty seafood stew.

Finally, there's Casa Santos Lab Red made by the wienry that produces our very popular Portuga - just outside of Lisbon. 

Casa Santos' vineyards are planted in sunny gentle slopes of clay and limestone soils near Lisbon which, allied to the beneficial maritime influence, provide excellent conditions for the production of quality wines.

A blend of 35% Castelao, 25% Tinta Roriz, 25% Syrah and 15% Touriga Nacional, Casa Santos Lab Red is tasty, pleasant and focused red wine.

Aged in new Portugese oak for four months, this is a serious wine for the price.  Very aromatic with notes of ripe black and red fruit. In the palate, has a fruity attack, very smooth and with concentrated red fruit flavors, well balanced with oak notes and an agreeable finish.

For the Whites:  Halibut Tacos with Roasted Tomato Salsa Serves 4

2 cloves garlic, unpeeled
2 plum tomatoes
1 serrano chile
2 dried guajillo chiles
3 tablespoons chopped fresh cilantro
Kosher salt and sugar, to taste
1 cup cooked pinto beans
16 white corn tortillas
10 ounces skinless halibut fillets, cut into 3″ x 1/2″ strips
2 teaspoons chili powder

1/2 cup flour

1 avocado, peeled, pitted, and thinly sliced

1 lime, cut into wedges

Sour cream, for serving

Heat a large cast-iron skillet over medium heat. Add garlic, tomatoes, and serrano chile and cook, turning occasionally, until charred all over. Transfer vegetables to a plate and let cool. Peel the garlic and stem and seed the serrano chile. Transfer vegetables and 2 tablespoons water to a small food processor and process into a chunky purée; set aside. Return skillet to medium-high heat. Add guajillo chiles and cook, flipping once, until toasted, 2 minutes. Transfer chiles to a bowl and cover with 2 cups hot water; let sit for 20 minutes to soften. Peel, stem, and seed chiles and purée; in food processor with tomato mixture. Add 1 tablespoon cilantro. Season salsa with salt and sugar, transfer to a bowl, cover, and set aside.

Put beans into a small pot and heat over medium heat until hot; cover, remove from heat, and keep warm. Heat a large skillet over medium-high heat. Working in batches, add tortillas and toast, turning occasionally, until soft, about 3 minutes. Stack tortillas on a sheet of aluminum foil and cover to keep warm. Pour cooking oil into a 5-quart pot to a depth of  about 2″ and heat over medium-high heat until a deep-fry thermometer reads 350º. Meanwhile, season fish with salt and chili powder and dredge in flour, shaking off excess. Working in batches, add fish to the oil and cook, turning occasionally, until golden brown. Using a slotted spoon, transfer fish to a rack set in a baking sheet. To serve, use 2 tortillas per taco. Divide beans among tacos; top beans with fish, avocado, the remaining cilantro, a squeeze of lime juice, a dollop of sour cream, and a tablespoon of salsa.

Serve warm.

For the Reds:  Grilled Hangar Steak with a Charred Corn and Buttermilk Blue Salad  Serves 4

This delicious corn and blue cheese salad also works great with barbecued chicken, fried chicken or steak tacos.

4 hangar steaks, about 7 ounces each
4 strips of smoked bacon, cut into lardons and cooked crisp
3 ears of corn, shucked
Zest and juice of 2 limes
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon dried oregano
3 tablespoons olive oil
2 scallions, white part and about an inch of green part, sliced into ¼ inch pieces
2 tablespoons sherry vinegar
5 tablespoons extra virgin olive oil
3 ripe avocados—peeled, pitted and cut into 1/2-inch dice
1 pint red cherry tomatoe
3 cups wild arugula
6 ounces Buttermilk Blue cheese

Preheat the grill to high heat. On a rimmed baking sheet, drizzle the corn with the olive oil. Season the ears with salt, black pepper, the cumin, cayenne and dried oregano. Place on the grill and cook, turning a few times, until the kernels are nicely browned. Remove from the grill and sprinkle the zest over top of the corn. Return to grill for 1 minute and cook until nicely charred. Remove from the heat and allow to cool to room temperature. Cut the kernels from the cobs and transfer to a bowl.

Add the lime juice, scallions, sherry vinegar, and extra virgin olive oil and toss to coat. Next, add the arugula, avocados, tomatoes and cheese.Toss well to combine the cheese into the salad.  

Brush the hangar steaks with olive oil and season with salt and pepper. Place on the grill and cook fro about 3-4 minutes on each side for medium-rare. Remove from the grill and allow to rest for 5 minutes. Slice against the grain and divide among four large dinner plates. Mound the corn salad next to the steaks and serve immediately.

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