This Mamoré Sem Amarras, hailing from the Alentejo, seems to have shed a few conventional constraints. The Trincadeira and Alicante Bouschet – imparting a rather distinctive character – deliver a vibrant acidity and tannins that’ll certainly keep pace with grilled beef. It’s a bold choice, undeniably, yet underpinned by the characteristic sweetness of the Alentejo terroir, making it particularly appealing. Rumour has it it pairs wonderfully with stews of rabbit – a combination that, frankly, I find quite intriguing.
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