Quinta da Muradella Candea Blanco 2020

Quinta da Muradella Candea Blanco is a beautifully balanced, medium-bodied white wine from the Monterrei DO in Spain. This white blend of Treixadura, Doña Blanca, and Verdelho offers a vibrant bouquet of ripe citrus, green apple, and floral notes with a touch of mineral complexity. On the palate, it delivers a refreshing acidity, bright fruit flavours, and a smooth finish that showcases the unique terroir of Monterrei.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium‐bodied, Crisp
Grape Varietals: Treixadura, Doña Blanca, Verdelho
Tastes Like: A cross between Albariño and unoaked Chardonnay - bright, fruity, and mineral with a smooth, refreshing finish.
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Monterrei
Region: Monterrei, Spain
Terroir: Predominantly slate and granite soils that lend a distinctive minerality to the wine.

Quinta da Muradella is a renowned winery in the Monterrei DO, known for its commitment to sustainability and biodynamic farming. The estate produces wines that reflect the unique terroir of the region, combining traditional winemaking techniques with modern innovation to craft wines of exceptional quality and expression.

Seafood: Grilled shrimp, oysters, or seafood pasta that enhance the wine's fresh citrus and mineral notes.
Poultry: Grilled or roasted chicken with lemon and herbs to complement its bright, refreshing profile.
Vegetarian: A fresh Mediterranean salad with olives, tomatoes, and feta that highlight the wine’s citrus and green apple characteristics.
Cheese: Soft cheeses like goat cheese or young Manchego that complement the wine's crisp and floral notes.

Goat Cheese: Tangy and creamy, perfectly balancing the wine’s fresh and vibrant flavours.
Manchego: Young Manchego, offering a mild yet nutty profile that pairs well with the wine’s fresh fruit notes.
Feta: Salty and creamy, enhancing the wine’s crisp acidity and citrusy freshness.
Brie: Soft and delicate, providing a smooth complement to the wine’s vibrant fruit character.

Pulpo a la Gallega (Galician-style Octopus)

Ingredients:

• 1 kg octopus (fresh or frozen, thawed if frozen)
• 2 tbsp olive oil
• 1 tsp paprika (preferably smoked paprika)
• 1/2 tsp sea salt (or to taste)
• Freshly ground black pepper to taste
• 1 large potato, peeled and sliced into 1/2-inch rounds
• 1/2 lemon (optional, for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. If using frozen octopus, make sure it is fully thawed before cooking.
2. Once the water is boiling, add the octopus. Reduce the heat to a simmer and cook for about 45 minutes to 1 hour, or until the octopus is tender. (You can test for tenderness by poking a fork into the thickest part of the tentacle.)
3. While the octopus is cooking, place the potato slices in a separate pot of salted boiling water. Cook the potatoes for about 10-12 minutes until they are tender but still firm. Drain and set aside.
4. Once the octopus is tender, remove it from the pot and let it rest for a few minutes. Using a sharp knife or kitchen scissors, cut the octopus into bite-sized pieces (generally cut each tentacle into 3-4 pieces).
5. In a large serving dish, arrange the cooked potato slices as a base. Place the octopus pieces on top of the potatoes.
6. Drizzle with olive oil and sprinkle the paprika, sea salt, and black pepper over the top. If desired, garnish with a squeeze of fresh lemon juice for added freshness.
7. Serve immediately while hot, and enjoy with a glass of white wine.