A Sun-kissed Portuguese Red Wine Paired with Pork Belly and Lion's Mane Mushrooms

👩‍🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.

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A bold fruit-driven Grande Reserva from Portugal

Portugal is a true gem in the wine world, boasting 14 diverse wine regions, each bursting with unique character! The Douro Valley is the dramatic lead, serving up rich Port wines that can captivate anyone's taste buds. Vinho Verde is the bubbly sidekick, always fresh and ready to keep the party going. Then we have Dão, the elegant one who knows just the right pairings for dinner. And let’s not forget Madeira, the fortified wine that’s basically the “life of the party” at every gathering! To top it all off, the dynamic Alentejo region amplifies the excitement, showcasing the wonders of Portugal’s captivating wine landscape!

Alentejo

The Alentejo is a historic wine region in southern Portugal, known for its enjoyable red blends and fragrant whites. With a winemaking history of over 2,000 years, some producers still use ancient Roman techniques and traditional clay amphorae called talhas. Once famous for cork production, Alentejo has gained recognition as a leading producer of exceptional wines since the 1980s, making it a fantastic destination for wine lovers.

Gran Reserva

Comparing Portuguese and Spanish "Gran Reserva": Where Ageism is a positive thing!

Let's discuss "Gran Reserva," which I like to think of as the wine equivalent of a retirement home. It's where everyone lounges around, waiting to age gracefully. However, the rules can be quite different between our Spanish and Portuguese friends!

In Spain, specifically in Rioja, a "Gran Reserva" wine must adhere to strict regulations. It must be aged for a total of 60 months — that’s five years — with at least 24 months spent in oak barrels.

On the other hand, in Portugal, "Grande Reserva" signifies exceptional quality and often higher alcohol levels, allowing for more flexibility in aging. These differences in wine regulations highlight the rich traditions of both countries.

Reynolds Grande Reserva 2012

Producer Website

This Reynolds Grande Reserva an exquisite Portuguese red wine from the sun-drenched Alentejo region, crafted by the dedicated Reynolds Wine Growers, a family-run winery with roots dating back to 1820. Figueira de Cima is an estate of 200 hectares that enjoys the site climate of the Serra de São Mamede.

We were excited to uncork the 2012 vintage! Timing is everything when it comes to wine.

At 13 years old, the wine is entering or is already in its prime drinking window. It’s like a rebellious teenager, full of life and attitude.

The wine captivated our palate right from the first sip, showcasing a remarkable balance between its rich, bold flavours and a refreshing acidity. Its intensity lingers, inviting you to explore the complex layers of fruit and subtle hints of spice that unfold with each taste. It invites you into a world where dark fruits like plum and blackberry delightfully dance on your palate. With a personality that is both dry and expressive, it presents itself in a medium to full-bodied style, showcasing hints of black pepper and a touch of spice and chocolate - ideal for those who appreciate a bit of drama in their glass!

Sure, we could have let it age a little longer (even for another decade or more to enjoy earthy notes, tertiary flavours), but we decided to dive into its brilliance as we want a more fruit-forward experience.

Decant for at least an hour to allow the wine to fully open up and express.

• Blend of 40% Alicante Bouschet, 40% Cabernet Sauvignon and 20% Syrah

• Aromas: Dark fruits such as blackberry and plum, with hints of black pepper, vanilla, and green coffee beans.

• Palate: Soft, rounded, and fresh, with a nice, persistent finish. It is described as having a deep pomegranate colour and a dry, medium-bodied profile with smooth tannins.

• Certification: Vegan

• Texture: The wine has a good structure with high, soft tannins and medium to high acidity. It is described as elegant and well-balanced.

• Finish: The wine offers a long, lingering finish with notes of black pepper, chocolate, and oak.

• Aging: Grapes are fermented separately in French oak vats for a long period. After blending, the wine is bottled and aged at the estate for several years before release.

  
  
  
  

Food pairing:

• Appetizers with strong, intense flavours

• Red meat dishes, especially baked or stewed

• Game meat

• Cod dishes

• Buttery cheeses, such as Serra da Estrela (traditional Portuguese sheep's milk cheese) or semi-soft cheeses like Camembert, Brie or Reblochon from France

• Dark chocolate with 75% or more cocoa content (the real deal—anything less simply won't do!)

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Pairing choice - Lion's Mane Mushrooms and Pork Belly

I am definitely a mushroom enthusiast. I sneak them into everything: my omelette, my bone broth, and yes, even my afternoon mushroom coffee! I even worked some magic on my husband, who once claimed he didn’t like mushrooms.

Growing up, my grandparents lived in the mountains of Northern Hungary, and as fall rolled around, we would gear up for our legendary mushroom hunts in the forest. It felt like we were on a treasure hunt, but instead of gold, we were collecting the most bizarre and quirky wild mushrooms imaginable - who knew fungi could be such characters? We always had our findings carefully examined by the village mushroom expert, who kept us safe from any poisonous surprises. 

As a kid, I was more intrigued by the hunt for mushrooms than by the actual mushrooms themselves, especially since some can taste like they’ve been dipped in pure bitterness! 

These days, I’m still on the mushroom hunt, but my adventures usually take place in supermarkets. I find Asian grocers to be great, and I occasionally visit the farmers' market, hoping to discover something unique.

I’ve recently stumbled upon the fascinating world of Lion's Mane mushrooms! True to their name, these extraordinary fungi boast long, shaggy, white spines that resemble the majestic mane of a lion. They are known by several other delightful names, such as bearded tooth fungus, hedgehog fungus, and pom-pom mushroom, each reflecting their unique appearance. Typically found from late summer through fall, their seasonal appearance can vary depending on your geographic location. I’m incredibly excited to incorporate these mushrooms into a variety of dishes! Not only do they offer a rich, earthy flavor that enhances any meal, but they are also packed with numerous health benefits.

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Miso-glazed pork belly and lion's mane mushrooms

Course: Main

Servings: 4

Preparation: 20 minutes | Marinate: 2 hours | Cooking: 2.5 hours

The Reynolds Grande Reserva 2012 is an exceptional wine that brings remarkable depth and delightful fruit character, making it a perfect match for miso-glazed pork belly, tender lion's mane mushrooms, and flavourful braised red cabbage. The umami-rich, savoury elements of the dish harmonize beautifully with the wine’s earthy undertones and vibrant fruit notes, creating a rich tapestry of flavours that dances on the palate. Its smooth texture and refreshing acidity elegantly cut through the richness of the pork, while the wine's intricate profile holds its own against the bold flavors of the meal, achieving a wonderful balance that elevates the entire dining experience. When enjoyed together, the braised red cabbage serves as a unifying element, as the wine’s earthy and fruity nuances beautifully enhance the savoury-sweet character of the cabbage. This combination promises an enchanting culinary experience that is sure to leave a lasting impression!

Ingredients:

For the Miso-Glazed Pork Belly:

450g / 1 lb pork belly*

1/4 cup white miso paste

2 tbsp soy sauce

2 tbsp sake (or rice wine)

2 tbsp mirin (or honey)

1 tbsp brown sugar

1 tsp sesame oil

*Your choice: keeping the skin intact for added texture or removing it for a tender, melt-in-your-mouth experience.

For the Lion's Mane Mushrooms:

225g / 8 oz lion's mane mushrooms, cleaned and torn into bite-sized pieces

1 tbsp olive oil

1 tbsp butter

2 cloves garlic, minced

Salt and pepper to taste

For the Braised Red Cabbage:

1 small head of red cabbage, thinly sliced

1 medium onion, thinly sliced

1/4 cup apple cider vinegar

2 tbsp sugar

1/2 cup apple juice or water

Salt and pepper to taste

1 tbsp olive oil

Instructions

Prepare the Pork Belly:

In a bowl, mix the miso paste, soy sauce, sake, mirin, brown sugar, and sesame oil until well combined.

Coat the pork belly thoroughly in the miso mixture. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Cook the Pork Belly:

Preheat the oven to 150°C / 300°F.

Place the marinated pork belly in a baking dish and cover with a lid or foil. Bake for about 2 hours, until tender. - Once done, increase the oven temperature to 230°C / 450°F and remove the lid/foil. Roast for an additional 15-20 minutes, until the top is caramelized and crispy. Remove from the oven and let it rest.

Prepare the Braised Red Cabbage:

In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until soft.

Add the red cabbage, apple cider vinegar, sugar, apple juice (or water), salt, and pepper. Stir to combine.

Cover and simmer for 20-25 minutes until the cabbage is tender, stirring occasionally.

Sauté the Lion's Mane Mushrooms:

In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the lion's mane mushrooms, season with salt and pepper, and cook for 5-7 minutes until golden brown and tender. Remove from heat.

Assemble the Dish:

Serve the pork belly with sautéed lion's mane mushrooms and a side of braised red cabbage. Garnish with fresh parsley or chives if desired.

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Happy sipping and savouring!