Every November, after my return from half the year at our Quinta do Tedo, a PORTfolio Tasting welcomes about 60 wonderful guests - many who have visited our Quinta, at our Napa Valley home. An invigorating way to jumpstart my return into Napa Valley life, and to share our bird’s song with other Port and Douro DOC red wine aficionados!
My brief overview of our philosophy and about the products to be tasted precede the actual tasting, paired with special “bites” to accentuate our beautiful Ports and Douro DOC wines. These bites need to shine and reflect our slice of life in Portugal, and I’d like to share with you my choices.
Brandade on crackers and bite-sized chestnut-stuffed cabbage leaves with a Serra de Estrela cheese sauce.
For our elegant and inviting Douro DOC red wines - that invoke memories of Douro Valley sun, wild rock rose and mineral-rich schist soil, 2 iconic Portuguese foods were served - dried salt code aka baccalhau and cabbage. With a French twist, the cooked salt cod was whipped up with potato, garlic cream and Quinta do Tedo Extra Virgin olive oil, and served on crackers. November is chestnut season in Portugal and here is a truly wine-friendly nut! Roasted, then cooked with onions and thyme, and pureed - the filling turns the common poached cabbage leaf into an elegant and flavorful bite atop a Serra de Estrela cheese sauce dusted with finely chopped roasted walnuts. Both appetizers work so well with our wines.
Amande cookies, thanks to food guru David Lebovitz and to Flo Braker.
I have boasted about this superb recipe ( www.davidlebovitz.com/flo-brakers-pain-damande-cookies/) before and will do so again - this is one of my favourite pairings for our Tawny Ports! Well baked, thin and crunchy, not too sweet and packed with flavour from almonds, cinnamon, cloves, and ginger- not only easy to make but a natural for Tawny port, and perfect for the holidays.
Mouthfulls of flourless chocolate cake - a Bistro Terrace signature dessert.
Our Finest Reserve 6-Year Ruby Port sings out for chocolate! These spoonfuls of unctuous flourless chocolate cake dusted with sea salt, so not too sweet, work so well with our Ruby ports, as well as our LBVs and Vintage Ports. These Ruby category Ports, with dark red fruit, warm mouthfeel and persistent and generous length pair not only with chocolate but also with cheeses especially blue and hard cheeses. With the chocolate one only needs a flavour-filled spoon but indulge and have more.
History in the making - 8 YR Tawny and 20 YR Tawny - nectar of the Gods.
A selected line-up for the Tasting.
A happy customer!
PS Thank you to Stephen and Jeannie from Cellar Collections, to Gretchen and sister Diane for logistical expertise, to Charley for pouring, to friends who brought a delicious dinner and to ALL who came! So honoured to have such a supportive following - Best, Kay