Having brought home my spoils from F&C moments earlier, I couldn't wait to open this bottle of Dom Rafeal 2016, from producer Herdade do Mouchao. Unfortunately however, the bottle was still cold from the bitter temperatures outside and I was forced to have some restraint. Initial aromas of black fruits hit me as soon as I opened but (reciting 'patience is a virtue' in my head) I reluctantly put aside, once poured, to warm up. Its deep red colour teasing me from the kitchen counter. I hadn't yet tried this Portuguese red blend of Alicante Bouschet, Trincadeira, Periquita and Aragones grapes and wanted something comforting and duvet-like to wrap round me throughout the long, dark evening...this did not disappoint!

As it opened up, aromas of cassis, mint and eucalyptus drew me into a soft body full of fresh fruits, its texture silky with beautiful subtle, chalky tannins. After greedily snaffling a selection of charcuterie whilst cooking and taking another mouthful (or two), the saltiness of the meats brought the wine alive! Juicy blackcurrants filled my mouth, with liquorice, hints of smoke through to a long, delicious finish.

Velvety and sumptuous (and incredibly more-ish) I am sad to say that there wasn't much of this left in the bottle by the time I had cooked dinner (don't judge, I had help!); roasted bream with a rich sauce of tomatoes, charred peppers, anchovies, capers, toasted pine nuts and lashings of olive oil. My final mouthfuls of the Dom Rafeal paired well with the salty / sweetness of the sauce and charring of the peppers and didn't overpower the fish.

This hug in a glass is lovingly made from grapes hand-picked from old vines on the family owned Mouchao Estate in Alentajo. The family established the winery in 1901 and wine today is still made traditionally; the grapes are foot trodden in open stone lagares twice a day for four to six days, aged in large oak barrels with a quarter of the final blend in new oak barrels. The course lees are removed in the winter after harvest, then it is left to age until being bottled 12-15 months later. The wine is then kept for another six to nine months before being released. You can taste the care that has been lavished on this wine, a little taste of Portugal in my kitchen in Hove that really lifted my spirits.