The holiday season is upon us, and once again this year we’ve asked our wine buyers at both shops to recommend the wines they’re most excited about gifting this year. These are not every day wines, but rather special bottles that you will want to gift or sip with loved ones. If any of these wines strike your fancy let us know so we can set a bottle (or more) aside for you, as some of them are rare and available in very limited quantities.
Posts Tagged ‘Portugal’
Posted in Christmas, Hanukkah, Holiday, New Year's, Wine, tagged 1979 Kopke Colheita Port, 2005 CUNE “Contino” Rioja Reserva, 2012 Domaine Comte Abbatucci "Cuvee Faustine" Rouge, 2012 Domaine Tempier "Cuvée Classique" Rouge, Bandol, Corsica, food, food gifts, France, gift ideas, gift wines, La Cigarrera Amontillado VOR, La Rioja, Mourvèdre, Portugal, Provence, Sanlúcar de Barrameda, Sherry, Spain, Tawny Port, Tempranillo, Wine on December 18, 2014 | Leave a Comment »
Like everything born of Sintra, the Arenae Colares Malvasia is of and from the sea.
I had the good fortune to spend several weeks last summer exploring Lisbon and its surrounding environs, including an unforgettable day in Sintra, guided by two friends of mine who grew up there.
Posted in Beverages, Food History, Pairings, Portugal, Producer Profile, Wine, tagged Catherine Roseira, Douro Valley, Joao Roseira, port, Portugal, Quinta do Infantado, Wine on April 25, 2013 | Leave a Comment »
Porto, or “port” as it is known in English, is made in the Douro Valley of northern Portugal. There are many grapes port-makers are allowed to use, but the most common are Tinta Roriz (aka Tempranillo), Tinta Barroca, Tinta Cão, Touriga Francesca and Touriga Nacional.
Port was a byproduct of the ongoing wars between France and England. Without wines from France, the English were forced to look elsewhere to satisfy demand. Portugal provided a good alternative, but the long boat trip from Portugal often resulted in spoiled wine. To combat spoilage, winemakers began adding high-alcohol aguardente to their wines to stop fermentation, leaving a more sturdy, higher alcohol wine with some residual sugar. These new fortified wines could make the trip no problem! (more…)
Posted in Cheese, Portugal, tagged Amarelo da Beira Baixa DOP, Azeitão, Bica, Cabra da Beira Baixa, Cabra Raiano, Casa de Mendevil Velho, Castelinhos, Castelo Branco DOP, Cheese, food, Pastagens do Convento, Portugal, Portuguese cheeses, Sabores d'Avózinha, Serpa DOP, Serra da Estrela, Terrincho Velho DOP on October 11, 2012 | Leave a Comment »
As a lover of all things Portuguese for many years, I have been working to build the selection of Portuguese cheeses here at our Cambridge location. In the past, we’ve had a few varieties at a time, but this is the first time we’ve had as large a selection as this, and I’m very excited about them all. Here’s the lowdown on the line-up! (more…)
Posted in Candy & Confections, Christmas, Food History, Pairings, Portugal, Travelogues, tagged Alentejo, Ameixas d'Elvas, Elvas, food, Greengage, plum, plums, Portugal, sugar plum, sugarplum on November 11, 2010 | Leave a Comment »
When is a plum not a plum? When it is a sugarplum or a plum pudding! Judging by the names of these traditional British Christmas treats, one would think that both include some quantity of plum. Not true! For centuries, the term ‘sugarplum’ has referred to any type of dried fruit, made into a small, vaguely plum-shaped sweet. During Victorian times, these sugary candies sometimes contained raisins or currants which were called plums.
Posted in Candy & Confections, Pairings, Portugal, Travelogues, tagged cheese pairings, cotognata, food, Manchego, marmelada, membrillo, Portugal, quince, quince paste on July 14, 2010 | Leave a Comment »
If you love cheese, you’ve likely come across the sweet, tangy condiment called membrillo. Membrillo is the Spanish word for the quince fruit and is commonly used to refer to the sweet quince paste also known as cotognata in Italian and marmelada in Portuguese. Even though recipes vary, quince and sugar — cooked to a thick consistency, molded and cooled — are the primary ingredients. The resulting quince paste is a traditional accompaniment to many cheeses including the famous Manchego.