In addition to the institutional nature of Quinta do Gradil's rich history and news, there is also an online store for purchasing products and experience packages, as well as a customer area where each customer can enjoy a simple checkout process, track the status of orders and manage their information.
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Servers poured us a seasonal soup of chicken and chestnuts in a broth rich with the aromas and seasonings of autumn. The main course–salted cod marinated in red wine, oven-roasted and served on a bed of chickpea puree laced with thinly sliced cuttlefish—evoked Portugal’s iconic landscape of countryside and sea.
Eu a queixar-me qual nãeste ia porque ainda tenho a moto semi-partida e ainda me batalha a curvar para a direita... Mas não resisti
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Beautiful violets and dust on the nose, along with tobacco and eucalyptus. Red currants dominate the palate, with lighter tannins than might be expected.
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Everyone seemed pretty tired and hungover, but to have had a grand time and our wedding. Dan and I enjoyed a pool-side lunch of fries and a Somerbsy cider. The classic post-wedding carb overload. It was delightful.
All in all, I would 100% recommend Quinta do Arneiro as a venue for a large party or even a wedding! The grounds are stunning and exceptionally well kept.
Though it lies within 90 minutes’ drive from our house, Quinta do Gradil first came on our radar as a quinta to know through a company in California called Naked Wines. A unique outfit, Naked Wines serves to connect educated consumers directly with small wine producers around the world. The customers act as “angels,” providing a monthly stipend that is offset by discounted purchases when the wines come to market.
With sunset, came time for everyone to gather at long tables under a big tent in the courtyard of the Marquis of Pombal’s palace. We poured our choice of wine from the bottles on ice at every table and enjoyed a simple first course of olives and bread with pepper spread.
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An intriguing wine: steak aromas in a dynamic play with elderflower on the nose, and black gradil insul cherry on the palate.
The three-course dinner was served with impressive precision—waiters marching out almost as a drill team, bringing plates to each table in turn.