Portugal’s Perfect Summer Drink

                 White Port & tonic is typically served in a tall glass filled with ice & a slice of lemon

Spring has sprung which means that summer is just around the corner.  If you’re looking for a new, super-refreshing summer aperitif, I have just the drink from you.   And, it’s easy-peasy as there are only two liquid ingredients!

                                          The view I had for my first White Port & Tonic

I had my first Port & Tonic at a famous restaurant owned by the illustrious Taylor-Fladgate Port company in the seaside town of Porto.  It was a scorching 100 degree day and the restaurant was a twenty minute walk from the only parking we could find.   Shortly after we were seated at the above table, we were served an unsolicited drink as a welcome gesture.   I was a raving fan with my first sip.  It was one of the most sublimely tasting and deliciously refreshing drinks I had ever had.  But, what in the world was it?  

I immediately called the server over and inquired.  “It’s a Port and Tonic, a classical summertime drink in my country” replied the waiter who looked as if he could use one himself as he was wearing a white tuxedo jacket…even in the air-conditioned dining room, I noted the ice in our water had already melted within a matter of minutes.

           My first Port Tonic was made of this wine, however, any available white Port will suffice

Like I said, this little jewel from Portugal is easy to make and has only two ingredients, along with an easy to remember 50/50 ratio.   The first ingredient is white Port.   It’s difficult to find in the US, but not impossible.  Also, because of supply and demand, white Port is inexpensive (<20 bucks a bottle).   Have the white Port ice cold, as once it’s poured over ice you don’t want to melt the ice and dilute this Port’s delicate flavors.  Next, pour in the same measure of chilled tonic (I always recommend Fever Tree).  Now, for the best part, drink!   

BTW:  if you’re feeling adventurous, I suggest a quick third ingredient, a lemon wedge. White Port is slightly sweet but the bitter tonic, along with the acid of a lemon, perfectly balances the drink.

 

Saǘde !

Sensational Summer Cocktails

San Diego is having an exceptionally hot and humid summer season.  (Yes, we are spoiled….anything in the 80’s or above is a deal breaker for locals who find it difficult to comprehend humidity or anything other than idyllic mid-70’s).  Here are some absolute stunners to wet-your-whistle...

Rosé Lillet with Bubbles:

Lillet is a delightful aperitif from Bordeaux.  Made from Bordeaux grapes and herbs (the recipe is a carefully guarded secret), Lillet comes in 3 types:  red, white & rosé.  I was recently in Provence at a Julia Child cooking week and one of the chefs prepared a killer drink from the rosé version.  It’s simple:  equal parts of  rosé Lillet and bubbles (the French version I had used Champagne, however, prosecco or any California dry bubbly would work).  Serve it topped with a strawberry and voila!   

Aperol Spritz:

This is one of my fave cocktails….summer or winter.  Made from Italy’s Aperol (a neon orange colored aperitif made from bitter oranges, rhubarb and a some herbs), the spritz is currently one of the most beloved cocktails in all of Italy.  The cocktails is easy to assemble:  equal parts of Aperol and Prosecco, with a splash of soda water (or to keep it authentically Italian, San Pellegrino).  Add ice and top with a slice of orange.   Ciao, a dolce vita!

White Port and Tonic:

White Port is not easy to find in local liquor stores but totally worth the search!  (Hint:  you can buy it easily on the Internet.)   White Port (make sure it’s the bone dry version) makes a perfect thirst-quenching aperitif.  If you want to score some major points with foodies-in-the-know, serve it.   Everyone will love it, and no one will have ever had it.  The recipe is easy:  equal parts of white dry port and tonic…add plenty of ice and a slice of lemon (sprig of mint optional).   Cheers!

Limoncello with Club Soda:

I’ll never forget my first sip of the cocktail, and that’s something as it’s been about 15 years ago.  I was handed this colorful libation by the hostess at a 4^th of July party in San Francisco, and I’ve been a fan ever since.   It’s easy-peasy:  fill a glass with ice, add 2/3 club soda, 1/3 limoncello.  Top with a slice of lemon, or even a strawberry is a nice color contrast.   Sante!

Stay cool wherever you are summering.

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!

Refreshing Summer Libations

Living in San Diego is almost like living in a constant state of summertime.  That means that my house is always stocked to the brim with the makings for a cadre of light aperitifs.  In July and August, low alcohol pre-dinner cocktails are even more mandatory.  Here are my faves---all liked by even the most discriminating visitor.

WHITE PORT and Tonic:

                                   Served to the Wine-Knows group on the 2011 tour.

One of the most surprising is a drink made from white Port.  White Port is dry, not sweet.  I first was served this by a well-known chef in Porto, Portugal, the epicenter of Port production.  It was 100 degrees and the aperitif was mixed with tonic water and a slice of lemon (equal parts).  I’ve been a raving fan since.   While white Port is difficult to find in the states, it’s growing popularity has made it has more available.  If kept in a frig, it will last at least a month…at our house, it wouldn’t last the week.  If you’re fortunate enough to have snagged one of the sold-out 2016 Portugal seats, you’ll have several!

LILLET and Tonic:

                                           Lillet Blonde, Lillet Rouge & Tonic.

Lillet is an aperitif made from Bordeaux grapes.  It comes in a white version (distilled from Bordeaux’s Sauv Blanc and Semillon), or a red version (distilled from the area’s Cabs and Merlot.)  On Wine-Knows' tours to Bordeaux we always take the group to the Lillet factory where one can mix a plethora of drinks.  The hands-down winner is always the following recipe:  1/3 white, 1/3 red, 1/3 tonic…with a slice or orange and/or fresh fruit in season.

APEROL SPRITZ

                                             My very first Aperol Spritz in Venice.

This is almost like having to choose your favorite child, but currently this one floats to the top of my list.  I discovered the drink in Venice about 5 years ago…every table of Italians was filled with neon orange drinks.  I ordered one and the rest is history.  They are the bomb!  Keep in mind I hate Campari (way too bitter for me), but I love its distant cousin, Aperol, an intensely orange-flavored aperitivo with just the right whisper of bitter.  The spritz is half Aperol and half Prosecco, served with a slice of orange.   Viva Italia!