Cartuxa Wine Dinner

Cartuxa head winemaker Pedro Baptista, has a way of evaluating what makes this wine achieve greatness and the thinking that goes into this masterpiece of wine making.

Cartuxa wines known for some of the best wine in the world, are true legendry Portuguese wines. Dating back to the sixteenth century, owned by a non-profit making foundation, the Eugenio de Almeida Foundation. This winery has a fascinating history, located in the Evora region of the Alentejo. The vineyards were first planted in 1517, since that time the monastery and vineyards have changed hands from private owners to the charitable foundation it still is today.

The Adega Cartuxa winery facility at Quinta de Valbom, an ex-Jesuit nursing home where by 1776 a wine press was in operation, is now the maturing center for the Eugenio de Almeida Foundation´s wines and the base for the Enotourismo Cartuxa wine tourism venture. The foundation has more than 600 hectares of vineyards, each plot is worked on individually throughout the year, according to its age, grape, variety or characteristics of the soil. The vineyards also boast three main advantages over other wineries:

• A grape refrigeration facility;

• A testing facility for the entire grape harvest as it enters the winery;

• The movement and transfer of large quantities of grapes solely by means of gravity

Lisa has created a menu to match the exquisite wines you will be tasting throughout the evening, this is a rare opportunity to learn and discover the amazing story and history of Cartuxa along with gaining knowledge on the complexities of these great wines.

Pedro Miguel Fade Baptista

 

We are delighted to welcome the winery’s enologist and head of winemaking, Pedro Miguel Fade Baptista to join us for what will be a stunning dinner matched with these outstanding Portuguese wines. Pedro born in Cabeço de Vide in Portugal and holds a degree in Enology from the École Superieire d’Oenologie in Montpellier, France. He completed an internship at Adega Cartuxa winery in Évora in June 1997 and later worked for the Foundation as a wine growing expert. He was appointed head of farm operations in 2002 and took up the post of head of wine making in November 2004.

When:

Thursday 4th May 2023

Time:

7.00 for 7.30pm

Location:

The Louis Roederer Room at Northcote

Price:

£165 per person
Includes matched wines, Belu Water and service

Menu

 Snacks on arrival
Taylors Chip Dry White Port & Tonic
**
SCARLET PRAWN
“Bouillabaisse”, Black & White Garlic, Parmesan
Pera Manca Branco, Alentejo, Cartuxa 2019 – 125ml
Foral de Evora Branco Colhita, Cartuxa, DOC Alentejo, Evora, 2020 – 125ml 

SWEETBREAD TORTELLINI
Smoked Bacon, Caper
Curtimenta Branco – 125ml

AGED MISO BEEF
Sticky Cheek, Hen of the woods, Tarragon
Cartuxa Evora Colheita Tinto, Alentejo, Fundacao Eugenio De Almeida, 2018 – 125ml
Foral de Evora Colhita, Cartuxa, DOC Alentejo, Evora, 2018 – 125ml

VALRHONA CARABI CHOCOLATE
Sticky Toffee Nuts, Walnut Ice Cream
Taylor’s 10yr Port – 70ml

**
Tea, Coffee & Hand Crafted Chocolates

(Wines are subject to change)

Book Now

Online booking closes 24 hours before the event. Please call 01254 240555 for late availability.
Please note seating may be at shared tables of up to 12 guests.

About Cartuxa

Behind Adega Cartuxa [Cartuxa Winery] is a great family, the Eugénio de Almeida family. Let’s go back to 1913, the year Vasco Maria was born into one of the most influential families of the 19th century. Born in Lisbon, he soon established links with Évora and Alentejo, where the family had an extensive heritage. Vasco Maria always considered people to be the most valuable variable on the basis of which he organised all his efforts. These included revitalising winemaking and planting a vast area of olive groves just a few kilometres from Évora, which resulted in the wines and olive oils produced to this day.

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