A technique embedded in Portuguese history and culture, the Lisboeta team have been loving oxidative wines lately. This is a type of wine which has undergone controlled exposure to oxygen during ageing, unlocking complex flavours and aromas such as nuts, dried fruit, and savoury qualities that have a minerality on the nose.
Oxidative wines come in all shades and styles and we’re proud to have a collection that showcases influential Portuguese producers and their respective regions. From rich and sweet Madeiras made from grapes grown by the coast, to drier varieties reflecting volcanic terroirs, they’re incredibly versatile and make fantastic food pairings. At the restaurant, we suggest pairing our summer special, Smoked Broad Beans and Pork Açorda, with the Barbeito Sercial 5 Years Old, and the Abade de Priscos (our pork fat custard) with Justino’s Malvasia 10 Years Old.
Click here to watch the first episode of our Oxidative Wines series, hosted by our Head Sommelier, Felix.
