Portuguese Red Wine with Cheesy Polenta and Cauliflower

We pulled a bottle of vacqueyras for dinner and it smelled like wet cardboard.  

We opened a bottle of Vila Santa, a non-port red wine from Portugal. 2006 Joao Portugal Ramos Vila Santa Vinho Regional Alentejano.  Or in other words: red wine made from Aragones, Touriga Nacional, Trincadeira, Alicante Bouschet and Cabernet Sauvignon.  

For dinner, Justin made truffle oil & european butter polenta with sea salt, I sauteed oyster mushrooms with dried garlic and oregano and a few sun dried tomatos.  The polenta and mushrooms were broiled in the oven with mozzarella.  

On the side I sauteed onions in gram masala and cumin with cauliflower and a little brown sugar and sea salt. 

A rich vegetarian meal to hold up against the bold wine. 

Court of Masters style tasting analysis: Appearance: 

Clarity: Opaque

Brightness: Not Bright

Intensity: Medium Plus to High

Color: Deep Purple

Rim: pink to deep violet

Viscousity: Medium

Nose: 

Clean

Intensity: Medium Plus

Aroma: Youthful

Tobacco, Dark Red Fruits like Raspberry, darker cherry, little blackberry with hints of chocolate dust. 

Wood: Yes

Earth: Dusty Earth, Clay Earth, 

Palette:

Sweetness: Dry

Fruits: Cherry, plum, 

Body:  Medium Light

Earth: Clay / Slight sweet basil characteristics

Wood: Yes, very light wood characteristics

Alcohol: medium

Tannins: moderate grape tannins

Acid: Medium Low

Complexity: relatively low

Finish: medium low

Quality of Finish: Slight herbal notes lighter plum