Sweet wine parings last week from Bryce Wiatrak, Sarah Wolf1, Adam Arlen, Michael Markarian, J.A.SAUMYA PERERA, Greg B. Carlstrom, Jeremy Eubanks, Ryan Bogdan, Phil Smith and Daniel Veit. I agree that these wines are more versatile than we often give them credit for. My most recent killer pairing was Ankimo (monkfish liver) with daikon, Ikura, and some amazing salty, dark colored sauce that I can't remember the name of with aged Jurancon.
This week: Baga
Where is this grown? What does it taste like? What styles can it make? Name 2 producers.
Portugal, mainly in Bairrada, Dao, and somewhat in Douro/Porto (Tinta da Bairrada).
It is mostly still dry red, plus fortified (in Port, specifically), and semi-sweet rose are common. It's a tiny berry, so the skin to juice ratio is high and produces a tannic wine.
Niepoort and Pato are two big names for Baga.