Join the harvest celebration with family, relatives or friends!

When at Panascal try a chilled Siroco or a 10 Year old Tawny accompanied by the delicious goat cheese from Trás-os-Montes region. You will see that Port and cheese make the perfect pair!

Feel free to share your comments  if you spot our billboard.

Visit us during the holidays and enjoy a delicious Port wine tasting.

Hours of operation: Monday to Friday from 10am to 6pm.

Except Friday Dec 23rd (closed to the public)

Poached pears – This refreshing, simple and very elegant dessert, perfect served with some think cream or perhaps some vanilla ice cream.

Ingredients:

• 4 Pears
• 1 bottle Ruby Port ( Fine Ruby)
• ½ cup sugar
• 2 cinnamon sticks
• 1 pod star anise
• 4 cloves
• ½ tsp nutmeg
• 1 vanilla pod / 1 tsp vanilla essence
• ½ tbsp orange zest
• ½ tbsp. lemon zest
• Fresh ground black pepper
• ½ tsp salt

 Cooking instructions: Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil. Simmer gently the liquid gently for 5-10 minutes, whilst you peel and core the pears, leaving the stalk intact for decoration.

Drop in the pears and continue to simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook evenly.

Remove the pears, and then reduce the remaining sauce by about half. Strain into a jug and pour generously over the pears. Serve immediately with cream or vanilla ice cream and a Fonseca 20 Year Old. 

In the meantime we would like to wish you all a Merry Christmas and happy New Year!           

The process is slow but, trust us this is heaven! Indeed, the chestnuts are carefully selected and then slowly crystallized in (different) vanilla syrups.

Quinta do Panascal autumn pairing: Fonseca 20 Year & Neuhaus’ marron glacé -  €5,25 per person

Come and visit us. You can also take great fall photos !

Special price – declaration offer 69.95€  (75cl with wooden box) – valid untill December 15th 2011

Tasting by-the-glass also availabe (€6)

Press comments:

Steven Spurrier, Decanter August 2011 – “…spicy, dense fruit with an iron spine behind the richness, energy and sweetness in Fonseca’s robust style, 2019 -2039.” 19 points

 Jamie Goode, Wineanorak.com, May 2011 – “Smooth, ripe, aromatic nose is lush and rich, with ripe – almost creamy – blackcurrant and raspberry fruit. Very sweet on the palate yet lively, vibrant and fresh, showing broad texture and some appealing tannic grip. Fine grained yet firm tannins combine well with very sweet fruit.” 94–96/100

Jancis Robinson, Purple Pages, May 2011 – “Blackish purple. Heady, opulent nose – really very winning indeed already! But on the palate there seems to be just a slight hole in the middle, a lack of sheer fruit weight. Long and vibrato on the finish though until an extremely dry note on the very end. This reminds me of a fortified version of a 2003 right bank bordeaux.” Score 17.5+. Drink 2030-50

Luís Antunes, Revista de Vinhos, Julho 2011 – “Aromas de lagar, passas, chocolate, fruta preta e cristalizada, caramelo de frutas, complexo, tenso e profundo.Muito encorpado, vigoroso e tex- turado, taninos sólidos, acidez viva, cheio de equilíbrio e personalidade.” Pontos 18,5

Rui Falcão, Revista Wine, Julho 2011 – “Cor preta absolutamente impenetrável. Nariz efusivo e alegre, muito mais frutado, hedonista e exuberante que o habitual na Fonseca, arremessando notas de amora e ameixa preta, deixando as especiarias e o chocolate para o fundo do copo, num registo mais retraído. Denso e sedoso, voluptuoso nos taninos suaves, não se cansa de expressar a fruta de forma entusiástica, com uma desenvoltura e descaramento que animam a alma.” Pontos 18,5

We would like to share some photos of one of our last “lagares” since we still use this traditional method for fermentation.

Although the harvest has ended the wine estate remains open to visitors so…. we are waiting for your visit!