A Sip of Portugal

My wife and I recently hosted our groups Gourmet Club dinner and decided to build an evening around Portugal. As neither of us were very familiar with Portuguese cuisine or wine we thought this a fine challenge!

To begin the evening we served Couvert, Pork Empenadas and Sephardic Spinach Patties with Broadbent Vinho Verde (90 Pts Wilfred Wong). The Broadbent was lively and crisp with lime and to my surprise a bit effervescent. At first I was not sure if the carbonation was a flaw or a desired characteristic. After a few sips and closer analysis, I realized that this trait was enjoyable, different, and actually very refreshing. I imagined sitting on a Portuguese bluff, dining and enjoying this wine on a hot summer afternoon. This wine paired very well with the Spinach Patties.

With the first course, Cataplan, Gasela Vinho Verde (88 pts. Wilfred Wong) was another crisp and lively white, again slightly effervescent, with bold citrus flavors and flowery aroma.

The main event, Pork Loin with Madiera Sauce and Goat Cheese Risotto and Steamed Spinach, was paired with Alanto Douro Red Table Wine Reserva 2003 (91pts, #97, TOP 100 WINES OF 2006, WINE SPECTATOR). The '03 Altano Reserva is intense, big , with deliciously pure flavors of jam, red plum, smoke and cherry. This wine paired fantastically with the Lomo de Porka con Madeira.

Another wine that made the rounds with the Lombo de Porka was the Quinta d'Aguieira Vinho Tino 2001 (87 pts. Wilfred Wong) was indeed elegant, supple, soft tannins and rich fruit.

Surprisingly, we did not have port wine with desert. Instead we served strong coffee with a terrific pear torta with raspberry puree. The gents retired to the fire pit for a large ringed cigar and a dram of single malt.

Perhaps we should plan a trip to explore more of Portugal and it's wine offerings. Wonder if slightly carbonated whites are typical, and what about rose's and reds?