Truly scrumptious: Luis Pato Vinha Barrosa 2003 & grilled polenta with mushroom ragout and truffle oil

A couple of weeks ago I regretted not pairing a bottle of Luis Pato Vinha Barrosa 2003 with melanzane parmigiana.

The Portuguese grape variety Baga from Bairrada can be a great switch for Nebbiolo from Barolo or Barberesco. In fact, speaking with Pato’s daughter Filipa Pato recently, she revealed that she and fellow Baga Friends producers are planning a Barolo/Bairrada Baga taste off.

So this weekend, as the empty bottle testified, I was not to be deterred. And I was duly rewarded with a fantastic pairing of grilled polenta with mushroom ragout and truffle oil with Luis Pato Vinha Barrosa 2003, a bin end which I’d pick up from Iberian specialist The Halifax Wine Company a few years ago for £17.

From a hot, forward year, the Barrosa showed ripe, yielding tannins and plum and damson fruit, perfectly matching the texture of the ragout. Infused with lifted incense spice notes, it finished long and savoury but clean, refreshing the palate for the next mouthful. I just loved how the aromatic qualities of wine and dish jumped out the glass and off the plate.

So next time you ponder whether to shell out on a Barolo, give Baga a try. More likely than not, it’ll be lighter on the pocket too.