By Lilia Xavier
My grandfather, Eduardo Xavier, loved Touriga Nacional. We made this wine to suit him. Its a lighter bodied red wine suitable for an afternoon meal or a light dinner. It has wonderful, light fruity aromas on the nose and the length to keep you interested.
We paired this wine with my grandmother’s, Lilia Xavier’s, recipe for Portuguese Feijoada, a stew that the family enjoyed regularly. I can imagine my grandfather must have enjoyed his wine with this meal.
2 Tbs. Olive Oil, Salt & pepper to taste
2 Large onions, chopped
1 Can kidney beans, 1 Can chick peas (garbanzo)
1 lb Pork tenderloin or pork chops cut into quarters
1 Can (15 oz.) tomato sauce
1 Tbs. tomato paste, 2 or 3 cloves of garlic diced
Seedless olives or piementos stuffed. Sliced.
2 thickly cut Polksa kielbasa sausages
1 lb. Bok choi chopped 1 inch
Several slices of ham cut 1/2
inch thick (save some for garnish)
Several slices of bacon 1/2 inch, chopped
In medium heat, heat olive oil then fry onions and garlic stirring. When slightly brown, add tomato paste, and tomato sauce.
Stir a few minutes, then add bacon, ham, and sausages. Keep stirring but do not allow to burn; if needed add a little water.
Then add the pork tenderloin or chops, quartered.
Cook till pork is brown. Then add enough water just to cover the pork.
Reduce heat and let simmer till pork is tender. Add the chopped Bok choi. Cook and stir until vegetable is cooked.
Just before serving, if desired, add a little more olive oil and sprinkle rest of ham as garnish.
Serve with brown or white rice.
2008 Touriga Nacional