This is the famous Mateus that introduced many of the older generation to the world of wine. Iím tempted to say, Mateus, groovy man. Do you see any wine-bottle lamps? Perhaps itís hard to believe but in the three and a half years of this bargain wine column I have never reviewed a Mateus. Well now the time has come. Itís a rosť made in an unspecified region of Portugal from unspecified grapes. This was Sograpeís first wine and the first global Portuguese wine brand. It dates back to 1942, attaining the Biblical three score and ten. Check out Sograpeís web site for information on their more than a dozen brands including the famous Sandeman Sherry and Port. They offer four places to visit. The companion wine is a German (yes German) rosť costing a few dollars more.
Letís start with the marketing materials. ďTasting Note : Pale salmon color; fragrant strawberry and raspberry fruit aromas; off-dry, cherry fruit flavors, with a soft finish. Serving Suggestion : Great picnic wine, chilled with cold cuts & mild cheese.Ē And now for my review.
At the first sips this wine was pleasantly sweet with good acidity. In the presence of Japanese rice crackers the drinkís acidity stepped up a bit and was lightly metallic. My first meal centered on an omelet perked up by garlic powder, black pepper, dried basil, and crushed chilies. In response this libation was moderately forceful; it was refreshing. The sides each had their own impact. Paired with a Jerusalem Artichoke the wineís sweetness picked up; it was round. Zesty guacamole muted the wine, but roasted eggplant brimming with garlic rendered the liquid sweet and long.
My next meal began with a steamed artichoke. The leaves made our Portuguese friend quite sweet tasting of berries. And the heart very much muted the wine. Then came a boxed Baked Ziti Siciliano that I doused with grated Parmesan cheese. The libation crept very much into the background. Now the Mateus tasted like soda pop, which I didnít find groovy. Fresh pineapple rendered my glassís contents slightly metallic and brought out the taste of burnt cork.
The closing mealís focus was homemade chicken breast nuggets fried in oil with dried basil, black pepper, and crushed chilies. Matty responded with refreshing acidity. When paired with green beans in a crushed tomato sauce over quinoa the liquid became syrupy. Lots of honey mustard on the meat sweetened and lightened the libationís acidity and increased its length. Homemade sesame seed, sunflower seed, and carob cookies gave the liquid perky acidity and not much else.
Final verdict. All things considered I will add Mateus to my buy-every-once-in-a-while list. Near the bottom.Access the companion wine A German Rosť.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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