Do you remember as a kid in the playground, climbing to the top of a slide and looking down to the bottom, thinking how high up you were? Well, standing at the top of any of the near-vertical vineyards in Portugal’s Douro Valley is a similar sensation! The Douro Valley runs west to east, 70km […]
The Place Behind the Port: Diving into the Douro Valley Read More »
If someone asked you: “do you want ginjinha with or without ‘them’,” what would be your first thought? Mind you, this question would seem less odd if you dived into the world of ginja, where one can savor this bright red viscous liquid “with” the two cherries it’s made, as dictates the Portuguese tradition, or
Think Ginja Only Pairs with Chocolate? How about Sardines? Read More »
Editor’s Note: In this PART I of “Beira Baixa: Roads Less Traveled” we delve into the area’s challenges while highlighting its largest private wine producer in the Cova da Beira wine region. In Part II, we’ll explore more about its wines, and pair two with a regional dish. I have this fear that one
Beira Baixa: Roads Less Traveled Read More »
I love Spain, but I love the view of the country that I have in my head from childhood and – democracy and human rights apart – that is how I still want it to be. Whenever I am there, I seek out the traditional and the old fashioned, because I like it. Not for
A Glutton’s Guide to Spanish Culture Read More »
The History of Mixed Spanish Cheese Our journey has taken us through mountainous terrain and spacious pastures; it has introduced us to the sprightly goat, the demure cow, and the helpless sheep. We have also eaten some of the most amazing cheeses produced in the world today. Our final gaze turns to those cheeses produced
A Foreigner’s Guide to Mixed Spanish Cheese Read More »
History of Sheep Cheese Our gallivants through the pastures of the Iberian countryside now turn our gaze from the quiet and inert cow (vaca), and the rambunctious goat (cabra) to the timid and vulnerable sheep (oveja). I might even say that I am thankful for the animal’s reputation of stupidity – follow the shepherd and
A Foreigner’s Guide to Spanish Sheep Cheese Read More »
In the American restaurant scene, the Spanish small plates, “Tapas, ” are no conundrum. But say the word “Pintxos” (generally bread topped with a fish or meat mixture, especially popular in the Basque region of Spain) and you’ll lose a few people. Say the Portuguese word “Petiscos” and you’ll get a whole lot of blank
Petiscos: The Portuguese Cousin of Spanish Tapas Read More »
History of Spanish Goat Cheese Traversing the craggy mountaintops and mountainsides of the Iberian terrain, we descend to the lush, green pastures of the mountains and valleys of (predominantly) Northern Spain. Our gaze turns from the agile and energetic goat (cabra) to the more docile and passive cow (vaca). They graze primarily on the stretch
A Foreigner’s Guide to Spanish Cow Cheese Read More »
Growing up in Florida during the 1970’s and 1980’s I rarely, if ever, saw cheese from an animal other than a cow. Our refrigerator was full of Cheddar, Swiss, and Jack cheeses but nary a cheese from any other animal. I suspect that most people living in the U.S. during that time were experiencing a
A Foreigner’s Guide to Spanish Goat Cheese Read More »
Most American’s familiarity with Spanish cheese lies somewhere in the realm of understanding of Spanish wines a decade ago. Ask anyone then to name a Spanish wine and the response was invariably “Rioja.” The undisputed Queen of Spanish cheese, Manchego, would likely be the response to the same question today regarding cheese. Are you a true
A Foreigner’s Guide to Spanish Cheese: Introduction Read More »
When Warre’s, one of the great Port wine companies, put its Otima 10 bottle on the market, it was targeting a younger crowd with its cleaner and more modern packaging. It apparently worked for this 30-year-old wine drinker, who normally has a soft spot for the ornate, but in this case couldn’t resist how the
Tawny versus Moscatel: Which Pairs Best with a Classic American Pie? Read More »
In Part I (Gazpacho), we began our journey in the heat of the south of Spain but now head to one of the country’s northern-most regions, Bilbao (as rumor/tradition has it) to modify another of Spain’s great signature dishes – tortilla española. Known by a few names – tortilla española, tortilla a la española, and
Tradition Meets Modernity: New Ideas for Old Tapas (Part II: Tortilla Española) Read More »
Dining out is by far one of my favorite things to do in my free time, as you can eat and drink quite well in Portugal at a very reasonable price! There are multitudes of local restaurants to choose from, even in the tiniest villages; and it doesn’t even matter which one you pick, as
Top 10 Tips for Dining Out in Portugal Read More »
You’ve now explored Lisbon, but you’re itching to get out of the city. Then may I suggest exploring one of the numerous routes Lisbon’s train and regional bus system have to offer. You can find ample information about the Portuguese train system called, Comboios de Portugal (CP), or take a look at the regional bus
Like wine, cheese is an important and valued part of Portuguese cuisine and one that is typically overlooked by much of the world. Portugal boasts of various high-quality artisanal cheeses, which are primarily produced in the central mountainous and plateau regions using sheep’s and goat’s milk. The islands of the Azores are also famed cheese
Part 1: The Ultimate User’s Guide to Portuguese Cheese Read More »
