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UNCOMPLICATED, BUT FAR FROM SIMPLE.
Santa Virdina Vinho Verde is a time-tested revelation. Bright and verdant, this glowing green goddess is rooted in heritage but young and radiant as a summer’s day. Taste the history. Savor the moment.
Taste the vitality of Portugal in every sip, aromatic and blossoming with bountiful notes of white flower, yellow apple, fresh pear, and hints of citrus with a medium weight and subtle spritz.
In the rolling hills of Minho, Portugal, Vinho Verde has been produced for centuries. Its name, “green wine” comes from the fresh, young grapes used to create its lively and effervescent character. *Our wine is from one of the oldest producers in the Vinho Verde region, crafted with the methods of our forebears. We intentionally do things the hard way because it makes for the easiest to enjoy, most refreshing tasting and food-friendly wine in the world.
BRIGHT, BEAUTIFUL, FULL OF POTENTIAL
Lush and lively, Santa Virdina pairs brilliantly with everything under the sun.
Ingredients:
• 2 pounds fresh, deboned red snapper fillets, cut into 1/2-inch pieces (or other firm-fleshed white fish, such as cod, bass, grouper or haddock)
• 1/2 red onion, finely diced
• 1 cup chopped seeded fresh tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons kosher salt
• Dash of hot sauce or a light pinch of cayenne pepper to taste
• Pinch of ground oregano
• 3/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1 bunch chopped cilantro
• 2 sliced avocados for garnish
Method:
In a non-reactive dish, mix together the fresh fish, onions, tomatoes, chili, salt, hot sauce, and oregano. Pour over the lemon and lime juice and stir. Cover the dish and let the fish sit for about 2 hours to “cook.” While marinating, the fish will turn whiter and more opaque. Serve with chopped cilantro and slices of avocado, warm tortillas or tortilla chips.
Ingredients:
• 2 tablespoons fresh lime juice
• 2+ tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoon honey
• 2 dashes of hot sauce such as Tabasco or more to taste
• 1/2 teaspoon Asian sesame oil
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped cilantro leaves
• 1 minced shallot
• Salt and freshly ground pepper to taste
• 3 bunches of watercress (about 18 oz) with coarse stems discarded
• 1/4 cup red onion, thinly sliced
• 1–1 1/2 pounds mango, peeled, pitted and cut into 1/2-inch dice
• 1 Hass avocado, cut into 1/2-inch dice
Method:
Make the dressing first. Whisk together lime juice, vinegar, mustard, honey, hot sauce, and sesame oil. Slowly add in the olive oil to emulsify. Stir in cilantro and shallot. Season with salt and pepper. In a large bowl, toss the watercress and onion with a judicious amount of dressing to avoid wilting the watercress. Fold in the mango and avocado, toss gently and serve.
• 24 little neck or cherrystone clams, soaked, drained, scrubbed and rinsed
• 1 1/2 cups dry white wine
• 8 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 31 teaspoon lemon zest
• 1/2 cup chopped parsley leaves
• 3 tablespoons chives
Method:
Place clams and wine in a Dutch oven or deep pot and cover. Bring to a boil and steam for 10–12 minutes or until all clams are opened. Discard any unopened clams. While clams are steaming, melt butter in a small saucepan over medium-low heat, then stir in garlic and cook for 2–3 minutes until the garlic is fragrant. Add lemon juice, zest, parsley and chives. Remove from heat and stir into steamed clams. Serve with crusty bread or toast.
