An Ideal Retreat: The Monverde Hotel in Portugal

Experience the luxury of this new eco-friendly hotel that offers a fine-dining restaurant and its own winery!


Virginia Miller writes, “Eco-friendly vineyards with a state-of-the-art winery, a carbon-neutral hotel, expansive grounds, eco-lodging opening out onto the vineyards and a fine-dining restaurant? This isn’t Napa, it’s Portugal. Opened in August 2015, Monverde Hotel is the first hotel of its kind, not just in the idyllic Douro wine region (where Vinho Verde wines hail from), but in the whole country.

Home to Quinta da Lixa winery, which produces a range of Vinho Verde wines, Monverde is in the countryside near the village of Amarante, about 30 miles east of the city of Porto (where you’ll find Portugal’s famed port houses). It’s a 74-acre estate of gently rolling terrain and rows of grapevines leading to a stately main building designed by local architect Fernando Coelho. The property houses 15 guest rooms, a restaurant, a bar and a luxurious vinotherapy spa that utilizes restorative grape seeds, skin and stems in treatments. The expansive indoor/outdoor pool, which includes a Turkish bath and sauna, is divided by mirrored glass and lined with white chairs for lounging. You can choose from a range of massages including Ayurvedic and hot stone, with materials sourced from the nearby Tâmega River.”


We’re ready to take a trip! Get the full article with all the tips and highlight from Food Republic:

Sommeliers Speak Vinho Verde: Thinking Outside of the Food Pairing Box

We all know that seafood pairs really well with Vinho Verde wines, but they are very versatile with a wide range of food so we asked Sommelier Chris Horn to recommend a food and wine pairing that was a little out of the box.

Chris suggests this grilled shrimp & lemon skewer with green & fried chickpeas, corn and piri piri sauce paired with either a single varietal Loureiro or Avesso wine!

Join the conversation using the hashtag #SommsSpeakVV



Sommeliers Speak Vinho Verde: We’re Keeping it Light After the Holidays

We have some post-holiday food and wine pairing ideas for you in our Sommeliers Speak Vinho Verde series. There’s no need to stop eating delicious food just because the holidays are over.

We asked Sommelier Erik Larkee what some of his favorite dishes were to pair with Vinho Verde. He recommends grilled swordfish with brussels sprouts, granny smith apples, and caviar beurre blanc with a glass of Vinho Verde.

This dish has fruits and veggies in it!

Join the conversation using the hashtag #SommsSpeakVV

Kitchen Serf: 4 Reasons to Buy a Vinho Verde

Though written with  Thanksgiving in mind, this post from Kitchen Serf includes some great advice about including Vinho Verde wines in your holidays celebrations:

4 Reasons to Buy a Vinho Verde

  1. Enjoy a delicious wine
  2. Impress your guests or hosts
  3. Save money, most Vinho Verdes cost under $12
  4. Vinho Verde has a low alcohol content so you can start drinking at breakfast without any repercussions, probably.

As always, enjoy responsibly!

Read more from Kitchen Serf here: 

Sommeliers Speak Vinho Verde: Wine Pairings for the Holidays

What should you make for your holiday apps? We sat down with Sean Kerby for our Sommeliers Speak Vinho Verde Series to get his favorite small bites to pair with Vinho Verde to start of our holiday meal. He seamlessly pairs Quinta da Raza Dom Diogo Arinto with these two distinct small bites: seafood fritters with smoked paprika aioli and oysters with citrus espuma. Join the conversation using the hashtag #SommsSpeakVV and tell us what you’ll be serving for your holiday apps!


Domesticate ME!’s Roasted Butternut Squash Tostadas

Drink pink (Vinho Verde) and celebrate the holidays with a scrumptious tostada recipe from Domesticate ME!


“Happy Christmas week, party people!

I’m pleased to report that I’ve really been crushing my holiday to-do list this year. The Christmas tree is lit and decorated (and it just happens to be the tallest/bushiest fir to have ever graced Chateau Logena’s living room), I’ve finished most of my shopping, and my lips have been a seasonally appropriate shade of red since Thanksgiving.

I’ve also managed my annual viewings of The Holiday, Elf and Love Actually ahead of schedule, which is quite a feat given my enthusiastic presence on the holiday party circuit of late. (In case you were wondering, the latter was my favorite this cycle. I watched it on my flight back from California on Sunday and shamelessly snotted all over Logan’s shoulder for two straight hours. If you don’t weep when Colin Firth proposes in shoddy Portuguese, you are a Grinch. No tostadas and wine for you!) My apartment smells like Pot of Christmas, and I even went to see the Rockettes high kick to my favorite holiday jamz this year!!

Long story short, I’m practically bursting at the seams with Christmas spirit. And I haven’t even opened any presents yet…

On top of the aforementioned Buddy the Elf activities, I’ve been busy busting out my favorite holiday foods and booze over the past few weeks. I obviously respect the classics—nothing says Christmas quite like foolproof crostini, triple crème brie, grapefruit-rosemary mules, and Ina’s beef tenderloin—but I’ve also been experimenting with a few slightly less traditional recipes, including these Roasted Butternut Squash Tostadas with Hummus, Caramelized Onions and Goat Cheese.

These winter tostadas were born out of a craving for a nourishing, shareable meal that was light, yet still celebratory. I originally envisioned the vegetarian smorgasbord of hummus, caramelized onions, butternut squash, goat cheese, pomegranate and thyme as a tartine, but I decided to go the tostada route since I happened to have my favorite corn tortillas on hand. Not to toot my own holiday horn, but it was a truly excellent call. Thin, oven-crisped tostada shells let the toppings shine and add an addictive crunch to each sweet and savory bite.

I highly recommend serving these tostadas as a simple dinner or family lunch(??!), especially since they come together rather quickly, and you can use your favorite store-bought hummus if you’re feeling lazy and/or rushed. I went with a classic hummus, but if you’re feeling spicy, I urge you to consider a chipotle version. A little kick is never a bad thing, especially when you’ve got the caramelized sweetness of butternut squash and creamy goat cheese to balance the heat. Just don’t skimp on the thyme. It may seem frivolous, but it adds a certain game-changing je ne sais quoi in the flavor department. Trust me.

Given that it’s the holiday season and Vinho Verde month, I’ve got a fabulous wine pairing for this fine recipe, and it’s, wait for it…a rosé. I know some of you think that rosé is a summer sip, but I’m a strong proponent of drinking pink wine year-round, especially a slightly more full-bodied one. I’ve become a big fan of Vinho Verde rosés, which are lively, fresh, and so easy to pair with lighter meals, and I urge you to consider adopting my winter rosé habit. The Tojeira Rosé, which is well balanced with a bit of fizz, is the perfect complement to these tostadas, but the Gazela Rosé is an equally great choice if the Tojeira is not available in your area. Both are delightful and over deliver for their (very accessible) price point.

Cheers to you and yours, friends! May your week be filled with all manner of love and deliciousness.”- Domesticate ME!


We wish you a festive holiday season. To get the full recipe visit Domesticate ME’s blog:

Sommeliers Speak Vinho Verde: Introducing Sommelier Erik Larkee

Sommelier Erik Larkee, the Beverage Director for Michael’s Genuine Hospitality Group, shares his thoughts on why Vinho Verde is a great addition to any restaurants wine list for our Sommeliers Speak Vinho Verde series. Join the conversation using the hashtag #SommsSpeakVV!



Q: When building a wine list, why should sommeliers consider Vinho Verde?

A: Value and Variation. The wines drink above their price point and the styles of Alvarinho can add depth to an Albariño selection.

If you’ve only tried the blends from Vinho Verde, we suggest you try the single varietal wines from the region. If you like the Spanish Albariños we suggest you try the single varietal Alvarinho from Vinho Verde. It’s the same grape!

Domesticate ME!’s Recipe for a Healthy Holiday

“So, yeah. I’m aware that this isn’t the most “seasonally appropriate” post, but you know I like to buck convention. Plus, I’m working an important angle here. As tempting as it is to consume primarily cheese, chocolate, and bourbon from Thanksgiving through New Year’s, it’s best to be a responsible human being and balance one’s indulgences with some good, nourishing meals. And that, friends, is where this delightful superfood salad comes in. #breaktheinternet

This salad tastes like I want to feel during the holiday season: light, bright, and just a little bit spicy. The salad itself is a smorgasbord of color and texture, and the foolproof broiled salmon pracspicy-asian-salmon-salad-vinho-verdetically melts in your mouth, but it’s the dressing that’s the real star here. Semisweet with a solid kick, you’re going to want to douse anything and everything in the umami-flavored awesomeness. And you should. (It does double duty as salad dressing and fish marinade in this recipe, but it would also be great on everything from soba noodles to roasted cauliflower. Just throwing that out there.)

If you’re not a salmon fan, feel free to apply this recipe’s easy broiling technique to your favorite firm white fish, or sub chicken cutlets or flank steak for the salmon, and cook the meat in a grill pan or cast iron skillet. Vegetarians and vegans, definitely try this with tofu or seitan if you like. You must always do you.

Given that it’s Vinho Verde Month here on Domesticate ME!, I created this recipe to pair with one of my favorite Vinho Verde Wines, the Afectus Loureiro 2015. What I’ve come to love most about Vinho Verde whites is that their great acidity and light body make them the perfect accompaniment to meals that are notoriously tricky to pair with wine, especially Asian-inspired dishes that are heavy on the spice. A chilled glass of the refreshing, citrusy Afectus Loureiro balances the sriracha-induced heat in this salad, and better yet, it transforms the entire meal into a celebration.

So get thee to the grocery market and wine shop, and share this salad and a bottle of Vinho Verde with the people you love. ‘Tis the season, after all.” – Domesticate ME!

Get the recipe and other amazing tidbits from Domesticate ME! here:


Vinho Verde in Wine Enthusiast’s Top 100 Lists

Wine Enthusiast has included several Vinho Verde wines in their Top 100 of 2016 and Top 100 Best Buys of 2016:

Top 100 of 2016 includes #56 – Provam Portal do Fidalgo Alvarinho 2015, 92 points

Read full review here

Top 100 Best Buys of 2016 includes:
#3 – Aveleda 2015 Quinta da Aveleda, 90 points
Full review here
#19 – J Portugal Ramos 2015 Loureiro, 88 points
Full review here
#63 – Provam 2015 Varanda do Conde White, 89 points
Full review here

Sommeliers Speak Vinho Verde: Introducing Sommelier Chris Horn

The second Sommelier in our Sommeliers Speak Vinho Verde series is Chris Horn, the Wine Director at Purple Café & Wine Bar in Seattle, Washington. Join the conversation using the hashtag #SommsSpeakVV!


Q: Why is Seattle a good market for Vinho Verde?

A: Because we like oysters and seafood. The cuisine of Vinho Verde and the Pacific Northwest share a lot of flavor profiles.

Q: When do you recommend Vinho Verde to your patrons? Any favorite pairings?
A: It’s a good aperitif wine to start the evening. I like it with ceviche.


Check out this easy ceviche recipe from Kitchy Kitchen and see for yourself why Chris Horn recommends this food and wine pairing: