>> Funding for this series has been provided in part by the following... ♪ ♪ >> ♪ Take me home ♪ >> VGAN Chocolate -- Norwegian flavor.

Available in Walmart stores.

♪ ♪ ♪ ♪ ♪ >> I'm Liora, and I'm a sommelier.

>> And I'm Maya, and I'm also a sommelier.

And I'm Yolanda.

My expertise is food.

>> In every episode, we are going to travel to beautiful wine regions, selecting three wines that define each area.

>> And present them to a local chef, who will be challenged to prepare amazing dishes for those wines instead of the other way around.

>> Will the chef succeed in making dishes that match the wines?

>> It all remains to be seen as we put... >> Wine first.

>> We are in beautiful Portugal.

Our mission is to find three specific wines with a unique imprint of the Douro Valley and challenge renowned Chef Rui Paula to cook three separate dishes that match the tastes of each chosen wine.

Will he succeed and live up to his reputation?

The Douro Valley is an important Portuguese wine region surrounding the Douro River.

The region has Portugal's highest wine classification as a Denominaçao de Origem Controlada, DOC, and is one of the oldest demarcated regions in the world.

Where better to start our search than in the center of the Douro Valley, where Quinta da Côrte reveals its terraces set on the mountainside, with their distinctive lime-washed steps cut into the schist?

The estate is impressive, and it doesn't hurt to be greeted by the owners with white port and tonic.

Nice!

>> Cheers!

>> It's a lot to drive.

>> Walking along the vines on the terraces, I can't help but admire the efforts made to tame these slopes, which sometimes climb at more than 40 degrees.

It's the traditional growing method in mountainous regions.

The vines are planted mainly on terraces, clinging to the contours of the land.

To honor this tradition does, however, call for humans and horses rather than machines to do the hard work.

>> You have a lot of animals in the vineyards here.

>> After the harvest, we always do this work in the old vineyards as we are now in the terraces.

As you see, they are very straight.

We can't enter with a tractor.

So, to move the soil, we profit to aerate the soil.

So, we give them oxygen, we mix the organic things that are here, and we do this work every year.

>> So, there are more nutrients for the vine to kind of suck up.

>> More nutrients for the vines.

Exactly.

>> Oh, it's very interesting.

>> It's a traditional way, very ancient way of working the soils.

We use it because we can't do it with a machine.

So... >> It's all too tempting to give it a go.

Can't be that hard, can it?

I'm sweating like a horse.

>> [ Speaking native language ] >> Yeah, a little break.

>> Image is everything, Maya.

>> Very nice work.

[ Laughter ] >> Yay!

>> Let's go, Maya.

Let's go.

>> Enough goofing around.

It's time to find the first wine and ingredients for our chef's challenge.

Maya joins Marta in the state-of-the-art winery while Yolanda joins Francisco in the kitchen.

>> Welcome.

>> [ Laughs ] Oh.

This is like my dream kitchen.

>> Francisco has lined up a variety of local specialties for Yolanda to taste.

First up, bacalao, which is Portuguese for cod.

>> Really with the flavor of the cod.

>> Yeah, yeah.

>> Bacalao dishes are common in Portugal, and there are said to be over 1,000 recipes in Portugal alone.

It is an iconic ingredient here.

>> I'm going to go for the cheeses because I am a little mouse.

>> Yeah, for sure.

>> Mm.

This is just fantastic, nearly matching my dress.

>> We are going to -- >> Right?

Pac-Man.

>> But it's the same cheese.

>> It's the same cheese, just longer mature, right?

>> Exactly.

>> Should we go for this one?

>> Yeah.

>> Oh!

The nutty taste that I'm getting.

>> Yes.

>> So, these two, maybe they compete with each other?

Mm...no.

Let's go now -- lamb!

>> For the last one.

You have the carrots, the tomatoes from the area, the parsley, the thyme, the rosemary, everything from the local.

>> A whole ecosystem... >> Exactly.

>> ...in a pot.

I cannot wait to taste it.

Mm-mm-mm.

Hmm.

Strong but tender at the same time.

I just want to spoon it.

Mm-hmm-hmm.

>> While Yolanda enjoys her lamb, Maya is set on finding her first wine.

>> What are we tasting?

>> This is our wine, Princesa.

It's a blend of all varieties from Douro, like Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz.

>> So, the typical grape varieties from Douro.

>> Yes.

>> I think you can really feel that you used the big barrels, and it combines the different aromas and on the palate.

What would you say is typical for Touriga Nacional?

>> Touriga Nacional, it demands more structure, more complex.

>> Yeah.

>> And Touriga Franca, normally I'd say it's the woman.

>> Mm-hmm.

>> It's more elegant, aromas like floral aromas.

Cheers.

>> Cheers.

[ Both laugh ] This is the wine we tried from the barrels now.

>> Exactly.

But I have another one... >> Oh!

>> ...for you to taste.

>> Nice.

>> So, it's a white wine, 100% viosinho.

>> Oh, so, not a blend?

>> It's not a blend.

It's 100% one variety.

>> I will love to try that.

>> Very beautiful grape.

It's very small berries.

>> Mm-hmm.

>> It has a very good acidity.

It's fermented in French oak barrels.

>> You can feel the oak... >> Exactly.

>> ...on the nose.

>> Mm-hmm.

>> Yeah.

>> The buttery.

But it's also so very mineral, very, very good acidity.

>> I can really feel also the flower.

It's a little bit floral, right?

>> Exactly.

>> Very fun to try this.

>> Oh, everything is so delicious.

To be honest, I'm more focused here... >> On the traditional.

>> ...on the lamb.

This animal, my God.

It's so generous.

>> It gives so much.

>> The cheeses -- obviously, the white, the younger cheese, has some nice acidity, will go well with the white, but it might be a little bit lost with the red, and I don't know what the girls are going to choose.

>> Choose.

>> I think I'm going to go for the lamb.

I will love to see how he balance it or how he tries, at least.

>> It's going to depend on the wine, for sure, because from grill to stews, you can find almost anything to do with the lamb.

>> So, I really think that the challenge will be to have the right decision on how to cook the lamb.

Well, thank you so much.

>> You are welcome.

>> Has been amazing.

Cheers.

>> You're welcome, Yolanda.

>> So, we have a third wine?

>> Yes.

>> Yes.

Okay.

>> And it's a red wine.

>> Red wine.

>> It's our top wine, Quinta da Côrte.

>> Yes.

>> 2016.

It's a blend of Touriga Nacional and Touriga Franca.

>> So, they combine nice together.

>> The most beautiful things from both varieties.

>> Nice.

I think you can feel that this is -- It's tougher.

So, it needs to be on oak for a couple of more years, like, two years, to a little bit integrate and mellow.

Then the wine needs more tannins, which it has.

You still have the lovely fruit, like a lot of plums and dark fruit, but it's not as ripe as the other one, I think.

I need to make a decision.

And even though I really like your prestige wine, and it was actually very fun to try 100% viosinho.

>> Viosinho.

>> Very fun, but I'm going to go with the Princesa.

>> Nice choice.

>> It has this acidity -- the nights, cooler nights that we talked about, as well.

And I think it reflects the area and the fruitiness, and it's not too powerful, which I like.

You can drink it now, but you can drink it with food.

But we will see what the chef makes because it cannot be too much, too heavy food.

>> Nice choice.

>> Okay, good.

That's good.

>> Yes.

>> Cheers.

>> Cheers.

[ Both laugh ] >> The first ingredient and wine combo is ready.

There is nothing like feeling glamorous by the infinity pool with some wine and with that view!

>> Shh!

♪ >> What the hell?!

[ Laughter ] That was a bomb!

>> To find our next wine and ingredient, we head straight to the banks of the mighty Douro River.

Quinta dos Murças is located in the center of DOC Douro and is known for its 8 different types of terroir and 48 hectares of vineyards marked by mountains, different altitudes, and sun exposures, schist soils, and the characteristic climate of the valley.

About 82% of the vineyards are vertically planted on steep slopes, enabling greater density, a balanced production, and a deeper root system.

The result?

A better reflection of the terroir.

Dozens of indigenous grape varieties are planted here.

>> Did you know over there we actually have the oldest vertical-planted vines in the Douro Valley?

>> So, from when are they?

>> From 1947.

>> Okay, I'm going to do a test first.

That's pretty much the same.

Even though this is such a warm region, I still feel that there's a lot of freshness in the grapes and there is acidity in the wine.

And that's to me is really important.

I like it when a red wine can be refreshing, as well.

And I don't think people normally think about the fact that grapes that are used for making wine are not the same grapes that you eat.

>> No.

>> Cheers.

>> Further down in the big orchard of the estate, Yolanda is searching for the perfect ingredient to match the second wine.

There are many juicy surprises, both low and high.

But the enormous size of some of the produce in the orchard steals Yolanda's attention.

>> I have never, ever seen a zucchini this size.

>> [ Laughing ] Yes.

>> I need to try this.

>> Of course.

>> I really have to.

>> Yes, of course.

>> Let's.

>> Let's go.

>> I'm coming with the biggest zucchini in my life.

[ Both laugh ] >> While Yolanda is enjoying the biggest zucchini in the world, I'm getting a tour of the family winery by José Luis.

The main house was built at the beginning of the 19th century.

The Covelinhas railway station is where the historic Douro train passes.

And then there's the winery, where they still use the traditional Douro winemaking processes, such as vinification in vertical presses, foot treading, and fermentation with indigenous yeast in big lagares.

>> It smells nice in here, huh?

>> Yes.

And in here you have very used barrels, and the idea is to just mature the wine, just let the wine breathe a little bit and get the perfect conditions to age, to mature the right way.

>> They're very decorative.

If you get tired of one, and you want to ship one, let me know.

>> Okay.

I can do that.

>> [ Laughs ] >> Up in the sun, Yolanda has tasted her way through juicy tomatoes, sweet persimmons, and crispy spinach, but it's the huge zucchini that tickles her fancy.

>> I would definitely not serve it with the skin, but the inner part is very interesting, much more sandy.

Yes, like a flowery inside.

>> Yes.

>> So, it must be very interesting when you cook it.

Delicious, really.

What is this hanging here over your head?

>> This is fava bean.

>> Oh.

>> We -- >> Do you know this... "I ate her liver with a bottle of Chianti and some fava beans"?

>> [ Laughs ] >> Not sure if Yolanda nailed the Hannibal Lecter reference, but now a surprise.

>> Oh.

Octopus!

>> We use the spinach to make something like a puree.

And then we serve the octopus with potatoes and that puree of spinach.

>> So, the octopus is actually the main star of the dish, right?

>> Yes, yes.

It's a very special dish from here.

>> Let's rewind a little bit.

>> Okay.

>> We got the lovely, juicy tomatoes, the zucca, which has a very nice, sandy texture.

That could work, as well.

>> That could be a challenge.

>> And then Mr. Octopus.

Tick-tick...

I think I will go for the octopus.

>> Octopus, of course.

>> Yes, yes.

Do you know why?

>> Why?

>> I think octopus is quite the interesting animal.

It's quite meaty.

At the same time, it's quite subtle taste.

It's versatile to pair with wines.

You can pair it with a wide range of whites, rosés, and reds, but you have to be very careful that either the octopus flavor doesn't overpower white wines, or the red wines do not overpower the taste of the... >> Octopus.

>> ...the star of the dish.

That could be quite challenging, you know, to have a proper, elegant balance in the mouth.

>> Balance.

>> Yes, that's it -- octopus.

>> Octopus.

>> The ingredient is chosen, and it's time to settle on the second wine.

>> That's the bottle that I tasted up in the vineyards.

>> Yes, it is.

Minas means water spring because we have in the slope five water springs.

>> Are these springs that kind of like come up in the vineyard?

>> Yes, they come up in the soil.

>> Yeah?

>> So, we have a lot of water running in through the soil.

So, you have this balance between concentration and maturation and freshness and acidity.

This wine was aged a part of the blend in concrete tanks.

>> Often when you age a wine in concrete, you get this, almost a mineral taste to the wine, but I don't know if that comes from your springs, as well, and from your soil.

>> I think when you are working with concrete, it will reinforce always what is the characteristics of the wine.

>> Yeah, it's really fresh.

The wine is a bit cooler now than what it was in the vineyard, and it just shows the fruit so much better.

Temperature is super important for a wine.

>> It is, and especially when you have wines more concentrated like these ones.

>> Exactly.

>> So, refreshing a little bit.

It's always the best option.

>> While some are feeling refreshed by red wine, others are having a refreshing dip in the pool.

♪ >> I thought we should have some snacks for the wine.

>> Love it.

>> Maybe we should find a winemaker and marry and move down to Douro instead of living in Sweden -- very cold country.

Cheers.

>> Salud.

>> So, now we'll taste the Reserva.

The tannins, they are much more dry at the end.

And so, you need more time.

And that's the reason why we keep in the barrel for one year, used barrels, and then we keep in the bottle for at least four years.

>> Used barrel -- that means that when a barrel is completely new, there's loads of of flavors from the barrel that will come over into the wine.

So, used barrels really good if you want to just age a wine without putting on makeup, if you want to say that.

>> That's exactly our idea using the used barrels.

So, the last wine is Margem.

It's a very special wine for us.

The idea behind the Margem is to have a Douro wine that is an expression of a vintage course.

>> And the color is just sticking to the glass here.

This is like blue fruit -- blueberries, blackberries.

>> For me, this is completely a blueberry wine.

>> Exactly.

>> And then you have the freshness and acidity that is for me, it's surprising to have in a wine with this concentration.

>> Mm.

Well, this is super hard.

You showed me three really nice wines.

A decision has to be made.

I really like those blue fresh berries.

I also really like the first one.

Quinta dos Murças -- Murças?

>> Minas.

>> Minas.

Portuguese is super difficult, you know?

I think we're going to go with that one.

First of all, I really enjoy the acidity.

It's super fresh.

And also I like the story with the springs in the vineyards.

So, what do you think?

Do you think it's going to -- >> It's a very good choice.

>> Yeah?

>> It pairs really well with fish, with meat, and so... >> Well, remains to be seen what Yolanda's going to pick and what the chef's going to make of it.

>> I'm very curious to see.

>> Although Quinta dos Murças is surrounded by history and tradition, the estate looks to the future.

We board one of their electric boats on our way to our next destination.

>> So, girls, while we're on the boat, enjoying the river, I think we should go somewhere historical -- obviously somewhere with a lot of grape varieties, as well.

>> As long as they have wines, I'm in.

>> Okay.

Well... >> Cheers.

>> Cheers.

>> Our search brings us to the ancient Castelo Melhor Chapel overlooking vineyards owned by J. Portugal Ramos Family Winery, run by Joao Perry and Joao Maria.

A lot of Joaos in Portugal.

>> We are at 600 meters high.

We have 70 hectares of vineyards and a huge amount of different altitudes and solar expositions.

So, it's like a playground for winemakers.

>> We have varieties from Douro, autochthonous varieties.

>> Yes.

>> And we have eight red varieties and five white varieties.

>> So, you make great wines, too.

That's nice.

>> Yes.

>> We would love to see the vineyards, and we would like to taste some wine.

>> Shall we go?

>> Okay.

>> To get a closer look at the grapes, Maya joins the harvesters in the vineyard, hard at work picking the annual crop -- no choice but to join.

>> How long does it take for them to harvest?

>> They work 8 hours a day, from 7:00 to 16:00 in the afternoon, and they begin early because of the freshness of the fruit.

>> Oh, yes.

>> And then we preserve more the aromas.

>> What is the other things you need to think about when you do this, except of being fast?

>> Not to cut your fingers.

>> Yeah!

>> That's the main thing, most important of all.

♪ >> While some struggle with the grapes in the vineyards, others enjoy them in a glass.

It's time to get down to business and select the wine.

>> You plant the white grapes 500 meters above the river, right?

>> Above the sea level.

On the top of the mountain, we have warm days, but at night it cools a lot, and it helps the grapes a lot to have a good maturity and to have freshness, because in white wines, we believe that acidity and freshness are the spine of the wine.

>> It's a good thing to plant white grapes at high altitudes because for every 100 meters of altitude, you will have one degree centigrade less.

So, higher altitudes is always good for white grapes in areas like the wine regions, where it's really, really warm.

>> Yes, completely.

We are in a continental climate here.

It's time to try our red wines.

This is Duorum Colheita.

We want to have powerful red wines but still with a lot of freshness.

Colheita in a way means harvest.

Our goal with this name was to translate to the bottle our harvest in the Douro Valley.

The most important grape varieties in our state are the Touriga Nacional, Touriga Franca and Tinta Roriz.

And that's the base of this wine.

>> The first thing I thought about when I smelled it was licorice.

>> But not heavy licorice.

With this altitude, we can play with different maturations of grapes.

>> More wine?

>> Let's go.

So, this is the Reserva.

>> This is the Reserva, the Duorum Reserva Old Vines.

>> Here, the presence of oak is a bit more pronounced.

>> 100% ages in oak.

Put it about one year in the oak, depending on the vintage -- one year, one year and a half, sometimes a bit less than one year.

>> To me, this wine has more of the riper fruit, and there's the vanilla from the oak and a little bit of the toast spices.

This is, to me, very much a food wine.

You need food with this one.

>> You need food with this.

>> Absolutely.

>> Yolanda is getting increasingly creative in her search for her ingredient.

Now she's hitting trees?

>> This is one -- oh!

>> [ Laughs ] I need to eat this one.

That's my first one.

>> Of course.

>> What I love from almonds -- mm!

-- they are sweet.

There is a sweetness, but also there is a bitterness to it.

I really like the versatility of the almonds.

Okay, vamos.

[ Chuckles ] They're getting a lot of nice golden color, right?

>> Yes.

>> Mm!

Let's see.

Let's see.

It's still warm.

>> It's a fantastic product, the almonds.

And you can do a lot of things with it.

>> Exactly.

I love the versatility of them.

I know that this has to be a challenge, as well, for the chefs.

So, let's see how he gets to integrate them in the dish in order to enhance the wine.

Right?

Okay, let's go.

I have everything I need.

[ Chuckles ] >> I have to make a decision.

And even though I love the white wine, refreshing, aromatic, nice acidity, the Colheita had beautiful acidity, very much freshness, a lot of fruit pronunciation.

The Reserva was a bit more pronounced oak.

I think I'm going to go with the second wine, the Colheita.

>> I think you'll make an excellent choice.

>> Thank you so much!

>> Good.

Thank you very much.

>> Let's go for lunch.

>> Let's go.

>> Lunch is served, and the scent can make anyone's mouth water -- beautiful, traditional Portuguese dishes.

>> So, what does wine mean to you, the wine life?

>> We are a Mediterranean country, and wine is part of our diet.

We like to spend time at the table.

We say at the table we never grew old.

So, we don't age at the table.

We don't lose time.

This is the most important part of a Portuguese day is our dinner with the family, with the friends, our lunch with the colleagues.

In Portugal, it doesn't make sense to have a meal without a glass of wine.

That's called the breakfast, as they say, so... [ Laughter ] >> With all our wines and ingredients chosen, it's time for the tasting ceremony held at DOC Rui Paula, where Portuguese celebrity and Michelin-star chef Rui Paula himself is ready to take on the challenge of pairing the local ingredients with our chosen Douro wines.

Will he succeed?

Let the games begin.

>> Hello, Chef.

>> Hello.

>> Look what I brought you -- ta-da-ta.

>> Yes, a bottle of wine is very good.

It's very important for the life, wine.

>> Quinta dos Murças.

>> Quinta dos Murças.

>> I chose the octopus.

Whenever you think about seafood, what do you think first?

>> Never red wine.

Never red wine.

This is difficult because this is difficult.

>> Octopus -- what would be the worst-case scenario?

>> It's really difficult to pair with red wines.

That will be a problem.

>> Yeah.

Let's see.

>> Yes.

>> For the first wine, Rui Paula makes an octopus carpaccio with pesto, arugula, pomegranate seeds, olive oil, and a parmesan crisp on top.

Will the dish balance nicely with the wine?

♪ ♪ Hmm... hard to read the reactions.

Hope it's true what they say, that silence is golden.

>> So, Chef... >> Hello.

>> ...ready for the second wine?

>> Yes.

>> I chose the lamb.

What I find interesting in the lamb is depending which part of the lamb and how you cook it... >> Is the filet mignon.

It's lamb, okay?

It's couscous.

You go to Africa.

>> Morocco.

>> Morocco.

>> For the second wine, Chef Rui Paula cooks a filet mignon of lamb with couscous and romesco sauce as two other central components.

>> My inspiration is your dress.

>> Such an honor.

>> It's not only red wine.

No, it's your dress.

>> Onion and red-pepper sauce with olive oil is added to it.

Will his secret ingredients do the trick or be too acidic for the wine pairing?

♪ ♪ >> Was this a surprise?

>> I'm very surprised.

This is different.

>> Different...surprise?

Maybe a good sign.

>> Last but not least... >> Ah, yi-yi.

>> The Duorum Colheita.

>> Is not easy, Yolanda.

Is not easy.

I think one thing.

It's almonds.

>> It's time for dessert, and almond torte it is -- on top of an apricot spread, crushed almonds, chopped almonds, heated almonds with lemon-thyme mousse, and vanilla ice cream to complete the dish.

To top it off, edible flowers that complement Yolanda's dress, a recurring theme, it seems.

♪ >> So, what do you think?

>> Of this combination with the... it will be difficult to pair with red wine a dessert.

It's difficult.

>> In my book, "difficult" is not the best indication to describe the taste of a meal.

Time will tell.

All the dishes and the wines are consumed, and it's time for the moment of truth, the verdict.

We start off with José Luis.

>> Let's discuss the first course.

>> To be honest, I was really surprised.

I think that octopus, as an ingredient, it always goes well with white wine.

But this idea of having carpaccio octopus, it surprised.

The taste was really there.

But then you have a lot of garlic, and I'm very sensitive to garlic.

And when you have garlic, and you taste the garlic, well, it ruined the pairing.

The pomegranate for me was an element that was the key because it reminds me, of course, of red wine.

Was surprising, of course, but it really pairs really well.

Thank you.

>> Okay.

>> Cheers for a great octopus dish.

>> Okay.

>> Cheers, Chef.

>> Thank you.

Thank you.

>> Now for Marta's wine-and-dish combo.

>> I was not expecting something really different... >> Okay.

>> ...from the traditional way of making the lamb.

It was really good pairing with the wine and with the lamb and the couscous.

>> This, all dish, my inspiration is the dress of Yolanda, okay?

>> I feel so honored.

Thank you, Chef.

>> Ah, no problem.

>> Last but not least, the dessert -- is the combination a success or a flop?

>> So, dessert.

>> The dessert.

I knew from the beginning that that is a very difficult pairing.

I thought only the apricot sauce was the element that alone doesn't match with the wine, because the acidity of the apricot doesn't go as well with the red wine.

>> Hmm.

Uh-oh.

>> But when you mix all together, it goes well, the acidity.

I think it was a fantastic dessert.

>> So, cheers.

Cheers.

>> Cheers.

>> Cheers.

>> Indeed, we'll toast for Douro, a valley that has produced delicious tastes and wines for centuries.

Cheers.

>> Yes!

Yay!

♪ ♪ >> For more inspiration, visit us at winefirsttv.com.

>> Funding for this series has been provided in part by the following... ♪ ♪ >> ♪ Take me home ♪ >> VGAN Chocolate -- Norwegian flavor.

Available in Walmart stores.

♪ ♪ ♪ ♪