Bacalhôa Santa Fé de Arraiolos Alentejano 2005

Spanish reds are hot, but when it comes to red wine from Portugal, where do you begin? Although Portuguese wine goes back to ancient times, it's not yet a hot topic around the U.S., especially when high quality dry reds at a good price are being discussed.

That could be changing as the Portuguese wine scene appears to be heating up in America. Good everyday reds from Alentejo are a very popular local choice in Portugal and can be had stateside for fewer than ten bucks.

In producing Sante Fé, Bacalhôa fuses tradition and modern methodology to get a result which tilts to the new world. The flavor is not entirely different from some of the popular new world Spanish "tapas" reds that we cannot get enough of.

Santa Fé is produced at Bacalhôa's new winery “Adega das Ânforas” at Arraiolos, from grape varieties traditionally grown in Alentejo: Aragonez (Tempranillo in Spain) and Trincadeira from the “Santa Marta” Vineyard in Borba and Alicante Bouschet from the “Tinoca” Vineyard in Portalegre. The lots are vinified separately in small vats, and then briefly aged in American oak before bottling.

“Adega das Ânforas” translates to "Cellar of the Vase" and is so named because before it was turned into a modern winery the building was built to be a ceramics factory. The large original ceramic ovens are now used for cellaring wines. The Sante Fé label suggests the fiery atmosphere inside a kiln.

Arraiolos is a town in Alentejo, a south-central region of Portugal separated by the Tagus River and known as the "bread basket".

Tasting Notes: Appearance: Bright candy apple red, translucent. Aromas: Red currant preserves, raisin, strawberry and hints of roasted coffee beans. Light to medium bodied and lean but muscular and rather tart, the bright red fruit and mineral notes combine with cocoa and finish nicely rustic and dry.

Excellent value ($10). Closure: Real cork. Alcohol content: 14%.

Food pairing: Pecan crusted Tilapia.