Detalhes, Ficção e cerca elétrica para muro

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We emailed in advance to make a reservation and advised that we were looking at Quinta do Arneiro for dinner for a large party! It was raining when we arrived…but the weather much better at our wedding party (see the top photo!).

Restoration began last year (2017), and the scaffolds tell the story of a work in progress. The hope will be to have the buildings habitable within a couple of years. For now, the main production buildings house not only the winemaking but also the tasting room and a restaurant–so there’s plenty to see while the reconstruction continues.

Servers poured us a seasonal soup of chicken and chestnuts in a broth rich with the aromas and seasonings of autumn. The main course–salted cod marinated in red wine, oven-roasted and gradil aluminio preto served on a bed of chickpea puree laced with thinly sliced cuttlefish—evoked Portugal’s iconic landscape of countryside and sea.

We do not do the cleaning, but it is possible to request it by paying a separate fee, and there is pelo cost for the final cleaning, if you respect the internal regulations.

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Viogner grows close behind the tanks on a hill with an eastern perspective. Syrah grows in another valley closer to ocean. These variances in the land lend themselves to the wide variety of grapes that thrive here.

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Booths had been set up to showcase various regional products and offered tastes of potato chips with Piri-Piri sauce, fresh bread, and cider vinegar refresco

Further, if you want to read more about Dan and my “rehearsal” dinner, you can read about it here!

When the project concludes, the quinta will make a gorgeous place for events such as weddings and conferences.

Some of our guests still rank QDO’s beet risotto as one of their top dishes! I wrote all about it here, so rather than going into all of the specific details again are some highlights:

With sunset, came time for everyone to gather at long tables under a big tent in the courtyard of the Marquis of Pombal’s palace. We poured our choice of wine from the bottles on ice at every table and enjoyed a simple first course of olives and bread with pepper spread.

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The Tannat spent 12 months in new French oak, creating medium to strong tannins. It was suggested to try with gambas caril (shrimp curry), and I can see that would be an interesting match.

This wine partner form Lisboa wine region presents its selection of wines in an intimate dinner, carefully prepared by our two Michelin Star Chef, Ricardo Costa, where the dishes will perfactly match with the served wines.   

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