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WEDDINGS
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LOVE IN THE AGE OF COVID Kathryn Lee Newton & Matthew Redman
Photos by Amber Jones Photography; amberjones.com; 860.550.5454
Katie Newton and Matt Redman officially started dating in September 2011, when she was a junior and he was a senior at
Conard High School. But although their relationship was sparked when they were both jumpers on the track team the previous spring, it really began back in 1998, when a then 4-year-old Matt met 3-year-old Katie at the Wolcott School playground, and shared his McDonald’s
French fries with her.
Even during high school, it was obvious that Katie and Matt were great together. They were silly, they baked muffins and cooked dinners together, Katie painted Matt’s No. 7 on her cheek for the Conard-Hall football game, they took walks, they washed the car.
Matt headed to UConn, and the following year Katie headed to Storrs as well. Their relationship grew stronger as they created new memories.
Nantucket has long been Katie’s happy place, and she grew up spending parts of every summer on the island with her paternal grandparents. On 4th of July weekend in 2018, Matt talked Katie into a pre-dinner beach walk. With the rest of the family looking on, Matt got down on one knee and asked Katie to marry him. The ring he slipped onto her finger was extra special because the diamond had belonged to her maternal grandmother, who died before she was born but shared the same birthday.
Their wedding plans were soon confirmed for late June 2020 – at the Madison Beach Hotel – which has a breathtaking shoreline view but is
proud sponsor of proud sponsor of
much more accessible for guests than Nantucket.
Katie said yes to the dress at The White Dress in Clinton, plans were being finalized, and then … COVID.
The wedding was rescheduled for a Thursday in late July, and ultimately postponed until Thursday, July 15, 2021.
The silver lining in rescheduling twice due to COVID was that the weather, along with everything else, was fantastic.
For many who attended, it was the first large in-person event in well over a year, and the dance floor was packed with smiling faces.
The night was filled with love and joy as Katie and Matt made their lifelong commitment to each other, surrounded by family and friends who came from near and far.
Following a honeymoon in Hawaii, where they did lots of hiking, swam with the turtles, and jumped out of a plane, the couple lives in the West Hartford home they bought in 2019. Katie, who earned her bachelor’s and doctorate at UConn, works as a physical therapist at PTSMC in West Hartford. Matt, who has a bachelor’s from UConn and a master’s from CCSU, is a special education teacher at Avon Middle School.
Katie is the daughter of Ted and Ronni Newton of West Hartford. Matt is the son of Shirley Redman of West Hartford and Jeff Redman, also of West Hartford. n
QUINTA DO TEDO for all the HOLIDAYS December 2021
Growing up, I remember
watching my father make his Winter Party Glogg with port wine. As I got older I fell in love with this tradition of warm, spicey wine at the holidays. This September I focused on travel on the Douro River, and the Douro River is all about port wine. During my Emerald River Cruise I made new, delicious cocktails made with port – simple and delicious. Before the holidays, what better focus than a warm and rich wine that stars in and complements in new and old recipes to celebrate!
One of the stops on my Emerald Douro River Cruise was Quinta do Tedo. The confluence of the Douro and Tedo Rivers, home to Quinta do Tedo, which we learned was actually an ecological reserve, had amazing vistas, with vineyards as far as the eye could see. Our guides shared the history and tradition of port, leading us through beautiful grounds, and treating us to in-depth tastings of their ruby and tawny ports, learning the differences between them. Needless to say, I purchased several bottles of port in their gift store and can’t wait to share them at Thanksgiving.
Afterwards I strolled about looking at the courtyard of their bed and breakfast and saw a door open – and in the office I met one of the owners, Kay Bouchard. As she walked us around her property, she shared part of her fascinating story with years of experience. Before I knew it, we were at their pool and restaurant, which both overlooked the vineyard – the very definition of picturesque. She told me that you can stay and relax, bike, bird watch, explore, but if you desired, you could help with the
harvest and make port. Immediately I thought, what a wonderful way to come with my family and make new traditions! What a wonderful way to connect with an ancient tradition, harvesting and making wine, outside, connected with nature, that you could enjoy with your family and friends of any age. I asked Kay if she would allow me to interview her after I returned home so I could learn more – here is the result!
What were the influences, regional styles or wine makers, and wineries that were seminal in inspiring you?
My French Burgundian husband Vincent was looking for vineyards to buy, and we were living in Napa Valley at the time (1989). Viticultural land was already too expensive in Napa Valley, so we started to search in Europe. France was out of the question as Vincent's company Bouchard Cooperages imports barrels from France and he needed to continue to develop the export market for barrels.
What did you learn from your background in the US and France that you brought to the Douro?
Understanding that vineyard quality, location, and uniqueness is of utmost importance.
Why did you pick the port wine region? Where does this vineyard fit into the history of the Douro River?
It is the world's first demarcated (1756)
What are the differences between port and regular wine?
Port is fortified, meaning the fermentation is stopped by the addition of aguardente (brandy) that makes the wine sweet and increases alcohol to 19%.
Do you make your own brandy? If not, please tell me about the brandy and why you use it?
We purchase the brandy from different sources, and we purchase a more expensive brandy that allows the port to be less alcoholic in taste and smell. Our ports are known already to be more vinous (less sweet) and the alcohol is well integrated into the port. wine in Beaune, France since 1731 as Bouchard Père et Fils. However, only the first son from each branch of the Bouchard family can work at the winery, he was #5 out of 8 brothers and sisters and was invited by Robert Mondavi to come and do the harvest in California and stayed - later selling barrels with his company with an office in Napa, California. For myself, while growing up we always enjoyed wine at our dinner table, together with good food. My first job after university studies was with Heublein, at the time a big player in the wine world, that ironically was also importer for Bouchard Père et Fils, and Vincent and I would meet 7 years later. I promoted and sold for Inglenook (sold later to Coppola) and my territory was San Diego County. After that I moved to Italy and worked in the wine industry there. Then in 1988, while spending
a year in San Francisco, with plans to return to Italy I met the love of my life, Vincent, and remained in California. But we always wanted to have something of our own in terms of viticultural land and or a winery, and found Quinta do Tedo and purchased the property in 1992.
What happens to the grapes that do not make it into your port?
Red wines (Douro DOC/Douro DOC Reserva and Douro DOC Grande Reserva Savedra and Rosé wine.
How is that wine influenced by your backgrounds?
Vincent's Burgundian family has made
Why did you pick the vineyard that you did?
This is 18 hectares (about 35 acres) of Classification A viticulture rating, the highest in Douro Valley, similar to "Grand Cru" in Burgundy, in a location that was not too isolated and the fact that the Tedo river is also home to an ecological reserve - hence the migratory bird Oenanthe Leucurus that is our logo.
Did you keep old root stock?
Yes, but we have replanted some parcels over the years.
How old is your current root stock?
As old as 50 - 75 years and as young as 8 years.
How long does it take for the vine to produce grapes?
Normally 4 years.
Tell me about the microclimate of the Douro.
Like the saying "3 months of winter and 9 months of Hell" - meaning 9 months of heat, and for this reason port wine excels here as do red and rosé wines! This is a Mediterranean climate, with approximately 18" of rain annually.
What is your soil structure?
Schist
What kind of training system do you use for the vines?
Guyot or cordon training, 4 wire system, 1.3 M high
What pairs well with your ports? - Cheese/chocolates/other?
For our tawny family ports - with flavors of nut/orange peel/ spices - we recommend creamy desserts
(panna cotta / crème brulée / white fruit desserts - apple pie/peach cobbler/ apricot tart, nut desserts and hard and soft cheeses - even sautéed foie gras.
For our ruby family ports - with flavors of dark berries/chocolate/cistus/ dense and complex - we recommend chocolate and dark fruit desserts (flourless chocolate cake/blackberry tart/ mixed berries/flavorful cheeses - blue and hard cheeses.
What is the best way to enjoy your ports?
In the company of others and at any time of the day! Enjoy slightly chilled -tawny ports are best enjoyed slightly chilled (55°F to 58°F) whereas ruby ports (to include Vintage and LBV) are best enjoyed slightly below room temperature (60°F to 64°F). If served too warm the alcohol is more apparent.
How do you balance tradition and still stand out?
Use modern methods in winemaking while respecting tradition. We have modern presses, and we still foot tread as we believe that the best extraction for color and flavor comes from foot treading. Purple feet = Promising Port! We have a horse, Tedo, who plows the land in January, and we have a tractor for a replanted parcel. Be stewards of the land - we practice organic viticulture, certified since 2009 - that is forward thinking, but we do so by respecting the traditional ways that are already more organic than not.
As port is a highly complex subject that needs education to explain the differences of the variations on the theme of making port, we have a very
competent team at Tedo that includes our tour guides who take time to explain the details to our visitors. We have invested in our team to make a better life for all. We stand out also strongly in social media - so important today.
Our saying is "be professional, educational and personable", and I do think that the visitor feels this at Quinta do Tedo.
Tell me about your B and B and what a visitor can experience at your winery.
We have 5 rooms, and we offer a slice of our life as a working farm, located next to an ecological reserve (Tedo river) - they are cozy, and the decor incorporates what Portugal is known for - cork walls / cork/linen wall hangings / barrel hoops on the walls / warm colors/ hospitality with modern facilities, but not a 5-star hotel. We offer delicious food in a small venue overlooking the Tedo. Bikes/canoes/paddle boards/ hiking trails and bird watching are available for our guest's enjoyment and a tour and tasting is included in the price of the room.
Where can we order your wine in the U.S.A.?
We have a wonderful DTC (Direct to Consumer) program via Farah Trading Company, one of our importers in the US, so that the US customer can have our bounty delivered to your home or business - check it out below:
quintadotedo.com/usa-port-wineorders-shipping-douro-valley
I hope this story inspires you in the way it inspired me, to revisit old traditions as well as make some new ones. Spark your sense of curiosity by trying some Port wine for the 2021 holidays. When you are all gathered together and enjoying your festivities, float the idea of heading to Portugal and see who is up for a delicious adventure!
photo credit: Odile Bouchard Marketing and Brand Ambassador at our family's business, Quinta do Tedo.
Lisa Martin, Travel Advisor, Luxury Cruise Specialist, ACC, Cruise Planners; Land and Cruise 860.929.0708 lisa.martin@ cruiseplanners.com TotalTravelToday.com
