Culinary Souvenirs from Portugal

Wine-Knows is heading to the Port region of Portugal for this September’s harvest.   If you’re one of the lucky folks who have a space on this sold-out trip, here’s a sneak preview of items that you should consider bringing home for yourself or for foodie friends.  If you’re not joining us, some of these items can be procured on the Internet.

Piri Piri Sauce:

                                    African BBQ sauce from Portugal's colonial days

Angola was under Portuguese control from the 16^th century until the 1970’s.  Piri piri (Swahili for pepper pepper)  is an Angolan version of Tabasco.  This African rendition, however, has citrus and onion along with a variety of herbs such as bay leaves, paprika, basil and oregano.  It is a classical condiment on many tables throughout Portugal.  The ultimate pairing is with the country’s popular rotisserie chicken.   

Flor De Sal:

                                       Just harvested from the top layer of the sea

"Flower of salt" is Portuguese sea salt.  With nearly 800 miles of coastline, the country offers several producers of this sea salt.  And, the prices are better than the French  fleur du sel.

Vista Alegre Porcelain:

                             Many of Europe's Michelin-star restaurants use Vista Alegre

One of the most exquisite producers of fine porcelain in Europe is located in Portugal.  For centuries Vista Alegre has been one of the top choices for royalty throughout Europe (Buckingham Palace often uses Vista Alegre for their heads of state dinners). Wine-Knows will be visiting the factory to observe the entire process and this means access to the factory’s store.

Vintage Port:

                                      Vintage Port is only made in extraordinary years

How can one go to Portugal without picking up a bottle (or two) of Port?  Vintage Port, however, is just not any Port.  It’s only produced by the top Port wineries in the best years.  Since it’s often sold in half bottles, it’s a perfect treasure to tuck away in your suitcase for the flight home.

White Port:

      Served to Wine-Knows on the 2011 trip to Porto

You may be scratching your head on this one as very few white Ports are exported. 

White Port, served over ice with tonic and a twist of lemon, makes for an extremely heavenly aperitif on a hot summer's day.  I plan to bring home every bottle I can fit in my checked luggage.

Viva Portugal!

Foodie Gifts Bring Home from Spain

On every Wine-Knows trip one of the most common questions posed by clients is “What souvenirs should I bring home for my food-loving friends?”  Below is a list of items that will please any gourmand.  They are listed in the order of their ease of packing in a suitcase for the flight back to the US.

Saffron:

These delicate threads are used in one of Spain’s signature dishes, paella.  Plucked from the flowers of crocus, the miniscule stamens are then dried.  Top quality saffron is the most expensive food product on earth---more than caviar and truffles.  And, no worries if your friends don’t make paella as saffron is used in many classical risottos, curries, bouillabaisse, and even in baking.

But, buyer beware.  There are many grades of saffron so it is necessary to buy it from a trusted source.  If the price is too good to be true, don’t buy it.  It can be old (and therefore have lost all of its aromatic properties);  it can be an inferior grade (with inferior flavors & aromas); it can even be a knockoff and not even saffron.  I usually buy mine at the Corte Ingles department store (Spain’s Macys).  If you aren’t near a big city, ask one of the restaurants in which we’ll be dining where it can be procured locally.  (BTW…saffron in Spanish is azafran).

Paprika:

You haven’t tasted paprika until you’ve tasted Spain’s smoky paprika which can turn even the most mundane dish into a culinary masterpiece.  The best pimenton (paprika) is from area of La Vera where the mild red peppers are roasted over an oak wood fire.  This pimenton is killer with deep layers of woodsy flavor. While pimenton de La Vera is used in the best paellas of Spain, like saffron, it can be utilized in many international dishes to add complexity.

Membrillo:

I still remember my first bite of Membrillo and that’s saying something because it was nearly 15 years ago.  Membrillo is a thick fruit paste (think of a very thick jam) made from quince.  It’s one of the yummiest things I’ve tasted and most everyone who eats it falls in love.  (I was so enamored with membrillo that I had a quince tree planted at my home so that I can have home-made membrillo on hand at all times).  Typically paired with a cheese, it makes a perfect appetizer, or an ethereal dessert.    And, it is classically Spanish.  Ole!

Piquillo Peppers:

These mild red peppers are very popular in the Rioja wine district of Northern Spain.  In the autumn it’s not unusual to see them being roasted over embers in the back alleys, or to see the women sitting out on front porches peeling their charred skin.  Sold in jars, these bites of heaven can be addictive.  They can be stuffed, added to a dish in lieu of red bell peppers, or can be eaten directly out of the jar by themselves.  Love them…and most likely so will you.

Foodie Gifts to Bring Home from Vietnam

Wine-Knows is going to Vietnam for the second time in February 2016.  Several clients have inquired about what kinds of gifts are best to bring back for foodie friends at home.  All require little space and have relatively small weight when compared to other gift items that may tempt you.

Coffee:

                 Coffee is an art-form in Vietnam...they even have their own drip maker.

Some of you may be scratching your head on this one----coffee from Vietnam?   Trust me when I say, "trust me" on this one. Vietnam is one of the world's largest coffee producers (second only to Brazil).   Like French Roast?  You'll enjoy the Vietnamese version...no doubt strongly influenced by the French occupation of the country for nearly 100 years.  And, I know just the place to buy it.

Lotus tea:

                                                         One sip and you'll be hooked!                                               

A dear Vietnamese friend from California  (born in Saigon) came on my last trip to Vietnam.  One of her favorite things as a child was lotus tea.  It was love at first sip for me.  Actually, it was love at first smell.  This tea has an intense but delicate floral aroma and taste.  The petals of the lotus plant are picked in the early morning and dried for this tea.  It's a culinary masterpiece.

5 spice powder:

                      With just a tablespoon or so, these packets are easy for packing.

Some of the dishes prepared in cooking classes on our first trip were made with this intoxicating mixture.  Yes, one can buy 5 spice in the USA, but the Vietnamese version is more aromatic and complex in flavor.  I plan to bring home double the amount I did on the last trip.

Dried strawberries:

                  While there are many dried fruits in Vietnam, the strawberries were special.

Yes, you can occasionally find these in the USA, but they are not as intense as those in Vietnam.  These are a scrumptious delicacy that are sure to please even the most discerning gourmet.

Dried snow mushrooms:

              I rushed to the market to buy these immediately following our cooking class.

I fell in love with these in northern Vietnam's mountains where tea is grown on hillside terraces against a breathtaking backdrop of rural villages and lush landscapes.  These delectable edibles grow on trunks of trees and are used in a variety of salads and main dishes.   I intend to fill my suitcase with bags of them as they are nearly weightless.

We have two spots left in the upcoming trip to Vietnam in February 2016.    The trip is showcased at www.WineKnowsTravel.com.