The Algarve Wine Society’s annual gourmet dinner took place on April 16th 2014 at the Florian Restaurant where Piet Warink, chef, and Karin Mirande, front of house, have been a major part of the Algarve dining scene for more than ten years. Chef Piet had prepared a fabulous menu specially matched to the wines of the evening presented by Reto Frank Jorg from Quinta do Quetzal. www.quintadoquetzal.com
Outside the Florian Restaurant. From left: Nigel Adams, Piet Warink, Larry Hampton, Anne Green
Quetzal estate is located in the heart of the Baixo Alentejo, on high slopes in Vidigueira and is owned by Inge and Cees de Bruin. The estate is close to Vila de São where the oldest known winery in the Iberian peninsula was found. Currently, 40% of Quinta do Quetzal's vines are white grape varieties including Antão Vaz, Roupeiro and Verdelho and the balance are red varieties including Trincadeira, Aragonês, Petit Syrah and Cabernet Sauvignon.
Reto Frank Jorg
The winemaking process starts at the top of the modern winery and ends in the cellar, relying on gravity alone rather than pumps. The wines come in two ranges - Guadalupe and Quetzal. They have won many awards most recently in the Wine Master Challenge 2014, held in Estoril, the Quinta do Quetzal Reserva Tinto 2010 and the Guadalupe Winemaker Selection Branco 2012 both won gold medals.
Peter Geer, Marion Geer, Ron Bent, Wendy Bent.
The evening commenced with canapés including bitterbal of presunto and beetroot crème and crostini, confit of duck leg and beetroot horseradish accompanied by Guadalupe Rosé 2012. A six-course dinner followed commencing with grilled scallops with a salsa of tomato, prawns, parmesan cheese and beurre blanc, served with White Guadalupe 2010. Then followed fillet of veal, poached in veal stock, risotto with mushrooms, broad beans and tomato chips accompanied with White Quinta do Quetzal 2011. The third course was grilled fillet of turbot, fennel, garlic, melange of herbs and a sauce of red wine and served with Red Quinta do Quetzal 2006. The main dish was a beef entrecote with cauliflowerand hazel nuts, bacon, and truffle butter served with a Red Quinta do Quetzal Reserva 2007. The beef was cooked on a Big Green Egg BBQ that imparted a marvellous flavour to the meat. This was followed by cheese with Red Guadalupe 2011 and chocolate ganache cake with Noval unfiltered LBV Port 2007. Coffee and petit fours were served to those who still had room to spare.
Sitting from left: Alexandra Jorg, Reto Jorg, Judith Adams, Nigel Adams / Standing from left Larry Hampton, Helga Hampton.
A number of the Wine Society members felt this was one of the best gourmet meals and wine tastings that they had attended. Chef Piet, Karin and staff from Restaurant Florian together with Reto Jorg from Quinta do Quetzal are to be congratulated for this very memorable evening.