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Brazil Features

Read our Brazil wine articles in our guide to the wines and wine regions of Brazil. Part of The South America Wine Guide.

Ultimate Pão de Queijo recipe

by Amanda Barnes September 25, 2021

written by Amanda Barnes

I’ve been obsessed by Pão de Queijo (Brazilian cheese bread) since I first arrived in Brazil in 2009… and on the hunt for the ultimate Pão de Queijo recipe since then. I’m so obsessed that Pão de Queijo is the first thing I ever buy when I land in Brazil (it’s sold on almost every street corner and in the airport), and it’s an essential item I carry on the road for wine trips (Pão de Queijo is perfect with a thermos of coffee at any time of day!) And my love for these gooey Brazilian cheese puffs goes so far that I named my cat, Pão, after them.

In Brazil it’s rather easy to make Pão de Queijo at home. You can buy a packet of ready-made mix, add some eggs and bake. In Argentina, you can also just about get away with pre-mixed packets of chipa (the Argentine equivalent) and add a healthy handful of cheese to it. But if you are far from the land of Pão de Queijo, you’ll need to hunt down tapioca flour and a few other essentials to make this delightfully fluffy, gooey cheese bread. After months of practising during the pandemic lockdown in England, I’m now ready to share my ultimate recipe for Pão de Queijo. And – good news for coeliacs – Pão de Queijo is gluten free! (But wonderfully indulgent all the same.)

The ultimate Pão de Queijo recipe

Ingredients for Pão de Queijo

500 grams of tapioca flour (17.5 ounces, 4 cups)
250 ml milk (8.5 fluid ounces, 1 cup)
100 ml water (3 fluid ounces, 1/2 cup)
a good glug of oil (about 5 tablespoons)
a small knob of butter
250 grams of mixed grated cheese (9 ounces, 2 cups). See notes below!
a sprinkle of garlic powder
2 eggs
a large pinch of salt
a small grind of black pepper

September 25, 2021 0 comment

Planalto Catarinense wine region in Brazil, guide to the wine regions of Brazil and wineries in Santa Catarina

Brazil Features Beyond Featured Posts Wine Brazil Wine Guide

A guide to Brazil’s Serra Catarinense wine region

by Amanda Barnes March 24, 2021

written by Amanda Barnes

The gorgeous state of Santa Catarina is best known for its stunning beaches on Santa Catarina island and the cosmopolitan, beachside capital of Florianópolis. But this rather small state, which is sandwiched between Paraná to the north and Rio Grande do Sul to the south, has many hidden gems in its rather less-explored inland area. If you can drag yourself away from the golden beaches and incredible surf on the coast, Santa Catarina has some rather high-altitude mountains that offer spectacular landscapes, adrenaline-fuelled climbing and some of the coolest temperatures in Brazil. Believe it or not, it actually snows here sometimes in winter — something not many Brazilian regions can claim!

The Serra Catarinense wine region & turismo do frio in Santa Catarina

The cool winters make it prime turismo do frio territory and also one of Brazil’s most exciting emerging wine regions. Known as the Planalto Catarinense or Serra Catarinense, almost all of Santa Catarina’s vineyards are planted on this high-altitude plateau of the Santa Catarina mountain range. Vineyard altitudes range from 900 to over 1,425 m.a.s.l. and are concentrated mainly between Campos Novos, Caçador and São Joaquim — one of the highest cities in the country. A few vineyards are also emerging around Água Doce, known as the Planalto de Palmas.

In the late 1960s, the Hiragami family from Japan pioneered apple-growing in the Serra Catarinense, which developed into a thriving apple industry. In 1999 Quinta da Neve planted the region’s first vineyard, and several other local families followed suit. The Hiragami family also planted a vineyard, not too far from their apple orchards, in 2006 which at 1,427 m.a.s.l. became Brazil’s highest vineyard at the time.

The reason the Serra Catarinense offers a good climate for both apples and grapes is the typically wide diurnal range, which is lacking in most of Brazil’s regions with their sub-tropical climate. The daily temperature range that comes from being at this altitude helps produce wines of character and quality. High-altitude viticulture in the Serra Catarinense has boomed and there are now some 400 hectares of vines here. An association of high-altitude producers, Vinhos de Altitude de Santa Catarina, is on a mission to establish an appellation for still and sparkling wines and is currently going through the approval process at Embrapa. The rare occurrence of snow in the region allowed Santa Catarina to produce Brazil’s first ever ice wine during a particularly cold winter in 2009.

Another benefit of the higher altitude and cooler temperatures is that berry maturation and sugar accumulation take place much more slowly and the harvest in the Serra Catarinense can be as much as two months later than that in Rio Grande do Sol, during April or even May, which are much drier and cooler months. However, while the temperatures and drier weather during the harvest season are a plus, the vineyards still have to address the challenge of high rainfall throughout the summer. Site selection is incredibly important, as growers need to find free-draining soils, which are mainly derived from basalt and volcanic rock.

As with Brazil’s other wine regions, Cabernet Sauvignon, Merlot and Chardonnay play an important role here. However, I’m more excited by the potential of Sauvignon Blanc. Despite its smaller size, Serra Catarinense is quite a hive of experimentation, with producers trialling a wide range of varieties and exploring a gamut of styles from sparkling to passito wines. There is also a handful of organic and biodynamic vineyards. As it is such a young region, it is still very much finding its feet but the early results are promising.

Most of these wines are consumed by tourists visiting the wineries during their turismo do frio expeditions, and there are notable wine shops in São Joaquim (including Casa do Vinho with its dedicated tasting room). Nonetheless, some wines are also finding their way into the most sophisticated wine bars and restaurants in Brazil.

Photos by Salton winery which has vineyards in Santa Catarina

Notable producers in Serra Catarinense wine region

March 24, 2021 0 comment

Glossary of South American wine terms. A to Z guide to Latin American wine

Uruguay Features Bolivia Features Brazil Features Peru Features Beyond Featured Posts Argentina Wine Guide Chile Features Chile Wine Guide Argentina Features Uruguay Wine Guide Wine Peru Wine Guide Bolivia Wine Guide Brazil Wine Guide

Glossary & A to Z of South American wine terms

by Amanda Barnes January 27, 2021

written by Amanda Barnes

Get to grips with South American wine terms in our Glossary and full A to Z guide. The ideal online appendix for our book, the South America Wine Guide, you can use this as your ultimate guide to wine terms in Chile, Argentina, Uruguay, Brazil, Bolivia and Peru.

We’ve also included some important cultural terms, food words and the wine associations from each country. Spanish and Portuguese terms are in italics.

A to Z of South America Wine: A glossary on wine terms for the South America Wine Guide

Acequias

Irrigation channels that were originally built by the native Huarpes in Mendoza to bring water from the mountain rivers and expand agriculture. Today a complex network of acequias in Mendoza is responsible for bringing the majority of the province’s water to the vineyards (where irrigation is essential).

Adobe

A traditional and historic building material made from earth and straw, which is often formed into large bricks and dried in the sunshine. Adobe was used to make wineries and other buildings in Argentina and Chile until the mid-20th century and many historical adobe wineries still exist, although they are becoming less common, partly because they are prone to earthquake damage.

Aguardiente

Spanish term for a spirit made by fermenting and distilling any fruit (including grapes), grain or sugarcane. A similar term in English is firewater (and rightly so, as many stiff aguardientes will put fire in your belly!) In South America many aguardientes are made, both at a local, artisanal level and on a massive industrial scale. While many of the aguardientes in wine countries are made from grapes, other ingredients are also used for local spirits — Brazil’s most famous aguardiente is cachaça, made from sugar cane, for example.

January 27, 2021 0 comment

Brazil Features Foodie Brazil Travel & Culture Foodie

Best cocktails from Brazil: Top 10

by Clorrie Yeomans August 2, 2020

written by Clorrie Yeomans

Brazil is the land of carnivals, samba music and gorgeous beaches, but it is also a nation with some seriously boozy cocktails. What are the best cocktails from Brazil? From sweet and fruity to spicy and zingy, we’ve selected a list of the top 10 Brazilian cocktails to try making at home!

1. Caipirinha

The ultimate Brazilian cocktail is most definitely the Caipirinha. Also known as caninha and pinga, a Capirinha cocktail appears on most serious bar menus throughout the world and is always on the menu in Brazil. It’s a harmonious mix of cachaça (Brazil’s national spirit made from fermented sugar cane) fresh lime, sugar and crushed ice. It is believed that the drink originates from 20th-century Portugal where it was said to be a remedy for Spanish flu, and many Brazilians today still believe that this sweet and punchy cocktail cures the common cold.

Why not try experimenting with different flavoured Caipirinhas? Add some tropical fruits such as mango or passionfruit. Crushed berries also work nicely. Another popular variation is swapping the cachaça for vodka – known as a Caipiroska.

Caipirinhas are traditionally served in a large jar which is passed around the table. However, this cocktail looks equally as effective when served in separate glasses with a lime wedge. Remember to rim your glasses with some sugar for the finishing touch!

2. Sakerinha

The Sakerinha is made from the same ingredients as the Caipirinha, except the cachaça is substituted for Japanese rice wine. This exotic drink was created thanks to the culinary influence of the large Japanese populations in Brazilian cities of São Paulo and Campo Grande and embodies the bright patchwork of cultures which make up Brazil.

3. Capeta

Capeta means ‘devil’ in Brazil and the name comes from the bright red colour of this spicy cocktail which is particularly popular in northeastern Brazil. A delicious concoction of cachaça, cinnamon, honey, berries from the Amazon and condensed milk, capeta is an indulgent and sweet drink. You can also swap the cachaça for vodka and add some chocolate powder for an indulgent twist.

4. Alúa

Alúa is an interesting and distinctly-Brazilian pineapple wine drink which is popular in the states of Bahia and Pernambuco. It can be either alcoholic or non-alcoholic- but we prefer the boozy version! Alúa is prepared with pineapple peel, brown sugar, ginger and cloves. The pineapple is left to ferment in water and the longer you leave it, the more alcoholic your drink will be!

5. Batida

Batida is a fruity cocktail which is similar to a milkshake. Cachaça, coconut milk and sugar are blitzed together with ice to create a creamy, frothy mixture. You can also add different flavoured fruit juices, such as strawberry and mango, but make sure you try the classic coconut version first! Batidas are often sold in barracas (mobile bars) near the beach.

6. Colada Brazil

Colada Brazil is the Brazilian version of a piña colada, prepared with cachaça, white rum, pineapple juice and coconut cream or milk. It may not seem too different from the original but that added dash of cachaça brings a whole new flavour dimension.

7. Bossa Nova

Bossa Nova is named after the traditional smooth jazz music of Brazil. Made with quince jelly, gin, lemon juice, sugar syrup and thin slices of cucumber, this elegant beverage tastes best with a bit of bossa playing in the background.

8. Caju Amigo

Caju Amigo literally means ‘friendly cashew’ in Portuguese- but don’t be put off by the strange name! There are just two ingredients in this cocktail- cachaça mixed with cashew juice. Some bars serve the whole nuts on their own which are placed on the tongue and swallowed with a shot of cachaça.

9. Rabo-de-Galo

Rabo de Galo is a play on words in Portuguese which roughly translates as ‘tail of the rooster’. It is made from two parts cachaça, one part red vermouth.

10. Quentão de Vinho

Quentão de vinho is the Brazilian take on mulled wine, especially in the southern wine regions of Brazil. Red wine is mixed with caramelised sugar with spices, such as cloves, cinnamon, ginger and orange peel, and a dash of cachaça, and boiled on the heat for a few more minutes. This warming drink is served at the open-air Festa Junina celebrations which mark the start of winter in Brazil.

Saúde!

If you’re heading off to Brazil soon, we hope that this list has given you some ideas about the taste journey that’s ahead of you! Or, if you’re at home, why not put on the samba music, invite some friends round for a churrascaría (barbecue) and impress them with these easy-to-make Brazilian cocktails? Saúde!

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August 2, 2020 0 comment

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