History of the Porto Tonico, A Refreshing Portuguese Cocktail

In Portugal, during the summer, Porto Tonico (White Port & Tonic) is a common cocktail, being considered light and refreshing. However, many Americans are unfamiliar with White Port, known to the Portuguese as Porto Branco. Americans generally know about Ruby and Tawny Ports, often believing that all Port must be red. That's understandable as only about 10% of all Port production is White Port, and it can be difficult to find in the U.S. 

However, White Port appears to be probably as old as Red Port, extending back to the late 17th century. White Port was first exported to the U.S. in the first half of the 18th century, and those imports included old White Ports as well as Vintage White Ports! Aged White Ports are still produced and they can be wonderful and complex wines. 

In general, a White Port and Tonic is made with ratio of one part White Port and two parts Tonic Water, with a slice of lemon or lime, but variations exist. In the picture above, there's a Porto Tonico which I enjoyed at the Quinta da Pacheca in the Douro region of Portugal. It was made with Pacheca White Port, tonic water, lemon and a cinnamon stick. It was refreshing and bright, with only a mild sweetness, and it's easy to understand why these Port Tonics are so popular during the summer. 

The exact origins of Port and Tonic in Portugal are unknown, but we can gain an understanding of its first appearances in the U.S. California once produced many sweet, Port-style wines so it's not a stretch to believe the first Port and Tonic cocktail recipes in the U.S. called for red California Port. I'll also note some of the first appearances of Port and Tonic in other countries. 

The first U.S. newspaper to mention Port and Tonic was about 60 years ago, the San Jose Evening News (CA), July 27, 1966. The article mentioned a recent trend for a "little bitterness in beverages." The article continued, "As it is produced in California, Port is sweet, fruity, and heavy-bodied. It is usually served as a dessert wine to sip with fruit and cheese or to drink in front of the fireplace with an apple and a bowl of nuts at hand. But it has taken on a new image now that its affinity for quinine water has been discovered." Quinine water is more commonly known now as tonic water. 

The article added, "Port and Tonic are very friendly. Mixed in a tall glass with ice and a garnish of lemon, the combination is extremely refreshing." It was also mentioned that this cocktail is visually appealing, as the deep red color of the Port looks even better partially diluted with tonic water. The basic recipe was, "For taste and appearance, two parts of quinine water to one part Port creates a nice balance between the bitter and sweet." 

This same article was reprinted in newspapers in Louisiana, Washington, Texas, and possibly other states as well. So, a fair amount of people across the country may have seen this article and recipe. It's important to note though that this recipe called for a Red Port, and not a White Port. 

Port & Tonic in England. One of the first mentions of Port & Tonic in England was in the Eastern Daily Press (Norwich, England), November 12, 1968. The newspaper provided the above recipe, which is a little different from the prior U.S. recipe. The English one called for a Ruby or Tawny Port, also red like in the U.S. recipe. However, the ratio was different, with the English recipe calling for equal parts of Port and Tonic. 

The Birmingham Post (Birmingham, England), December 5, 1968, noted that Port was coming back into fashion, and the article provided recipes for a number of mixed drinks. It noted, "Port and tonic: Another cool one, bitter-sweet and sparkling." Then, it gave the recipe, "Mix 1 part ruby ot tawny port wine, 1 part tonic water, ice." The article also provided recipes for other Port cocktails, including Port and Pepsi, Port Fizz, Port Punch, and others, all made with Ruby or Tawny Ports. 

The Birmingham Evening Mail, (Birmingham, England), May 29, 1969, provided the first mention of White Port & Tonic. In an article about a journey to northern Portugal, the writer mentioned that he visited the Sandeman Wine Lodge. He stated, "... I learned that port need not only be a warming after-dinner drink on a cold day but a fresh cool apertif on a warm one--Sandemans served white port with tonic and ice in tall glasses." So, we thus know that White Port and Tonic existed in Portugal since at least the late 1960s, and probably even earlier. 

The San Francisco Chronicle (CA), May 3, 1970, published the above photo of a Port & Tonic cocktail and the accompanying recipe. Again, we see it used a red Port, not a white Port. 

The St. Helena Star (CA), October 29, 1970, provided a recipe for Port & Tonic, which appears to have become by that time the standard one in the U.S.  

The Corpus Christi Caller-Times (TX), November 26, 1970, published a similar recipe as did the Sacramento Union (CA), August 25, 1971, in their recipe for "California Port and Tonic."

The first mention in the U.S. of White Port in this type of cocktail was in the San Antonio News (TX), August 26, 1971. In a grocery store advertisement, they presented a recipe for a "Strawberry White Port." It called for 4 ounces of California Gallo White Port, iced tonic water, 1/2 ounce of strawberry liqueur, a slice of lemon, and a strawberry garnish. 

The Times-Picayune (LA), August 2, 1973, in an article on wine coolers, provided a recipe for Port & Tonic, calling for 1 cup of Port to 2 cups tonic water, adding crushed ice and lemon wedges for garnish.

The Morning Call (PA), June 29, 1974, briefly noted, "This time of the year also causes an upsurge in 'cool' drinks --gin and vodka tonics and the like. A newer one, we're told, is port wine and tonic." Maybe Port & Tonic wasn't too well known in the U.S. at this time. 

Articles in the Richmond Times-Dispatch (VA), August 25, 1974, the Mobile Press (AL), August 28, 1975, and the Palm Beach Post (FL), December 10, 1975, all provided Port & Tonic recipes, confirming to the prior standard. 

White Port again! The Evening Standard (London, England), October 22, 1985, noted, "... I can commend white port and tonic as a refreshing mid-morning drink on one's day off." Morning drinking? Why not? 

It doesn't seem until the 1990s that White Port & Tonic really took off outside of Portugal. 

The Syndney Morning Herald (Australia), October 27, 1992, mentioned that Port wine shippers were trying new things to boost sales, including "dry white port and tonic as an appetiser." 

The Edmonton Journal (Canada), November 3, 1993, reported that "a favorite tipple at Paris cocktail parties this year is white port over ice." The article provided a recipe they called the Sandeman Splash, which was made with 1 part white Port, 1 part tonic water, ice, and a lemon slice. Note that the ratio of Port to tonic water is one for one, unlike the standard of one part Port to two parts tonic water. The article also mentioned that for something lighter, you could make it with one part Ruby Port, two parts tonic water, and a twist of orange. 

The Edmonton Journal (Canada), November 16, 1994, noted that at a Portuguese party, many of the guests were introduced to a new apertif, white Port and tonic. 

Back in the U.S.., the Arizona Republic (AZ), March 8, 1995, stated, "Mixing white Port with tonic water makes a most pleasant drink. Serve over ice in a tall glass with a slice of lemon or lime. It makes a wonderful contrast to smoked meats and fish, spicy or salty foods." The News and Observer (NC), May 26, 1995, in an article on hot weather drinks, it noted, "A white port served with tonic in a highball glass on ice, with or without lime."

The Cambridge Evening News (Cambridge, England), January 28, 1997, stated that for Valentine's Day, try "a chilled white port or add tonic and a twist of lemon for a long refreshing drink." And the Evening Press (York, England), February 1, 1997, mentioned that "...for that romantic evening try chilled white port with tonic and a twist of lemon as an apertif." 

The Worcester News (Worcester, England), September 5, 1997, wrote, "No drink is as welcome on a warm day as a long, tall glass packed with ice and a good measure of white port topped up with tonic water." The article continued, "This is the favorite drink of the port producers as they while away their time in the vineyards up the Douro waiting for the harvest to begin."

The first mention of the term "Porto Tonico" didn't occur in the U.S. until 2018. The Chicago Tribune (IL), November 18, 2018, first noted that Taylor, one of the largest Port houses, allocated about 500 cases of its Chip Dry White Port to the U.S. for the first time since the 1990s. This Port was fermented longer than other white Ports so it possessed a dry finish. It was also aged in oak to temper its sweetness.

As for the Porto Tonico, the article noted, "In Portugal, the drink is served before nearly every big meal, alongside snacks like Marcona almonds and slipper sardines, as something not--too-boozy to sip before the main event." It also mentioned, "The cocktail, tall and chilled, made with a crisp white port rather than the raisin-y red stuff, is a staple up and down the Portuguese coast." Some people garnished it with mint or orange zest. Finally, it was mentioned that, "Back in the U.S., the drink is harder to find."

Beatriz Machado, the wine director at the famed Yeatman Hotel, provided her own recipe for a Porto Tonico, which was composed of 3 ounces dry white Port, 2 ounces of tonic water, and 1 slice of orange zest. 

Hopefully you've been intrigued enough to want to try a White Port and Tonic. If you enjoy a Vodka Tonic or Gin & Tonic, it makes for an intriguing and tasty variation. It also has less alcohol than Vodka and Gin. Anyone who desires a refreshing cocktail, with a nice balance of sweet and bitter, should give it a try. It's great during the summer, but you can enjoy it year round. The next time you have guests over, provide them White Port and Tonic as a new cocktail. It's simple to make, but I'm sure your guests would enjoy it.

Portuguese Lunch at Adega in Woburn: First Impressions

On Main Street in Woburn, nestled within a small complex of stores, including a laundromat, cleaner's and hair salon, is an unassuming sign, Adega. Unless you were specifically looking for it, you might drive by without giving it any attention. You might not even realize it was a restaurant. Yet it has existed in that location for 10+ years. 

This is the Adega Restaurant & Bar, a Portuguese restaurant which has existed since 2014, and is owned and operated by Chef Helder Teixeira, who is a native of the Portuguese island of Madeira. The restaurant seems to often fly under the radar, receiving little publicity or mentions on social media,  but is worthy of much more attention. 

Adega is open from Tuesday to Sunday, for both Lunch and Dinner, and it's a homey and clean restaurant, which seats around 50 people.  

There's also a small bar, and in 2022, the restaurant acquired an All Alcohol license, an upgrade from their previous Wine & Malt license.  

The Food Menu offers many traditional Portuguese dishes, and there's always a list of Specials, commonly including 2-4 appetizers and 6-8 entrees. The regular menu includes Appetizers (9 options at $10-$15), with items such as Steamed Mussels and Flame Grilled Linguiça. The Meat & Poultry Entrees (8 options at $20-$30), includes dishes such as Sautéed Pork, Sautéed Chicken, and Black Angus Sirloin Steak. The Fish & Seafood Entrees (12 options at $25-$35) include dishes like Salted Codfish, Portuguese Seafood Stew, and Grilled Octopus.

I've dined at Adega for lunch on two occasions, and the food was consistently delicious. Let me provide some of my initial impressions on my experiences.

One of the Appetizers is Lapas Grelhadas ($15), grilled limpets served with a garlic butter sauce and lemon. Limpets are a type of sea snail with a single shell, a speciality in the Azores and Madeira. I've previously enjoyed them elsewhere, and this dish was quite tasty. The limpets are a little chewy, like escargot, with a briny taste, enhanced by the garlic and butter. It was an ample-sized dish and the sauce was an excellent place to dip your bread. If you've never eaten limpets, they are well worth checking out.

Another appetizer are the Pasteis de Bacalhau ($13), Fried Codfish Cakes with a black-eyed pea salad. The codfish cakes were nicely crisp on the exterior, with a fluffy interior like salty mashed potatoes and cod. Again, a delicious and ample dish, with 6 cakes, for a very reasonable price.

As for the Entrees, the Espetada de Carne e Linguica Caseira com Batata Frita Portuguesa e Vegetal do Dia ($25) is a Beef and Homemade Linguica Kebab with Portuguese Fries and the Vegetable of the Day. A visually impressive dish, the meat was tender and flavorful with a nice spice to the linguica.  

The Portuguese Fries were excellent, a nice combination of crispness and fluffiness. 

Of the Seafood entrees, the Arroz a Valenciana ($35), similar in some respects to a Spanish paella, is composed of sautéed chicken, pork, linguiça, shrimp, mussels, scallops, calamari, clams, and a half lobster. What a combination of meat, poultry and seafood! The broth is made from garlic, olive oil and saffron, and it's all served atop rice. Everything was tender and flavorful, with quite a delectable broth. It's certainly large enough for two people to share, or one very hungry person. 

Overall, Adega earns my hearty recommendation, and I'm eager to try more of their menu items. It's reasonably priced and the dishes are ample and delicious. Service is very good, and the restaurant has a homey vibe. 

Have you dined at Adega before?   

Tasting Recommendations For The Boston Wine Expo

The Boston Wine Expo will be here at the start of April, held once again at the Park Plaza Hotel. The large-scale tasting event will be held on Saturday, April 5 and Sunday, April 6 and Tickets are available. The 2-day event will feature over 100 participating wineries from all over the U.S. and select international ones as well. 

Last month, I provided Advice on Attending the Expo and now I'm here to provide some Tasting Recommendations, the exhibitors at the Expo where you should stop and sample their wines. At the Grand Tasting, there will be hundreds of wines which you can taste, which is an overwhelming amount of wine. As you can only practically sample a tiny fraction of those wines, which should you choose to taste?

When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine. 

To assist in your choices, I'm going to provide you with my own recommendations for some wine tables you should check out. This list will include exhibitors which I visited at prior Expos and thoroughly enjoyed. Others on the list will include wines which I know well and believe worthy of your attention. Of these recommendations, they are also the wine tables which I will probably be visiting again this year, seeing what new wines they are presenting. 

There are obviously other wine tables which may interest you, and which I will check out too. Although the Expo website presents a list of all of the Exhibitors, it doesn't present a list of the wines which each exhibitor will offer at the Expo. So, consider my recommendations an excellent starting point, and after checking out those exhibitors, explore the rest of the Expo.  

Croatian Wines

I love Croatian wines, and have twice visited the country, visiting dozens of wineries and tasting hundreds of wines. Their wines are diverse, delicious and interesting, a significant number using indigenous grapes you won't find elsewhere. Croatian Premium Wines will be at the Expo, showcasing a number of excellent Croatian wines. They are the importer of these wines, and their wines are readily available locally, as well as through online sales. So, if you find Croatian wines you enjoy, you will be able to later purchase them. 

Portuguese Wines
As I've often said, Portugal produces some of the best value wines in the world and if you want inexpensive, but delicious, wines then you need to explore Portugal. Portugal also makes many fine, higher end wines as well, including delicious Ports, which are well worth the price. I've been to Portugal twice, visiting numerous wineries, and have enjoyed so many superb Portuguese wines. Portugal has lots of intriguing, indigenous grapes, making their wines unique in a number of ways. Brands of Portugal will be at the Expo once again, showcasing many intriguing Portuguese wines, and overall, I believe they are the best local distributor of Portuguese wines. A number of their wines have ended up on my annual Top Wine lists. I looked forward to tasting the new wines they will showcase this year. 

This year, there's also a new Portuguese company at the Expo, Granvinhos, which represents several different wineries, including Quinta de Ventozelo. On my last trip to Portugal, I stayed at their hotel for a few days, and got to enjoy some of their wines as well. Granvinhos also represents Dalva and their tasty Ports, such as their compelling 20 Year Old Dry White Port. I'm eager to check out which wines they will sample at the Expo.

In addition, MS Walker will be present showcasing the Ports of Van Zeller & Co., a well know and much lauded winery. You definitely should stop by to sample their Ports, although I recommend making them one of your last stops during your time at the Expo. 

Uruguay Wines

Bodega Garzón, located in the small South American country of Uruguay, produces plenty of excellent wines, at various price points. Their wines are made from grapes such as Tannat, Albarino, Cabernet Franc, Marselan, Pinot Noir, and more. Many consumers aren't familiar with wines from Uruguay, and this is a great chance to sample some, especially considering these are delicious and well-made wines. 

New York Wines

The Finger Lake Wine Alliance will be showcasing a number of wines from that region of New York. I've visited this region before and found many excellent wines, so there should be plenty of intriguing and delicious wines presented at the Expo. These wines are also more local than wines from the West Coast, and generally come from much small wineries. And if you enjoy Riesling, the Finger Lakes are well known for producing quality wines from this grape..

Georgian Wines
The country not the state. Once part of the Soviet Union, Georgia might be the historical birthplace of wine production. It now produces some intriguing and delicious wines, including some made in a very traditional manner in qvevri, earthenware vessels. I've enjoyed a number of Georgian wines and continue to seek out new ones too. There will be at least two Georgian exhibitors this year, including Homeland Kodasheni & Demurashvili and Marnaveli.

I hope you find my recommendations helpful in making your plans for the Boston Wine Expo. Expand your palate and seek out wines new to you!

Top Twenty Wines of 2024

As 2025 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. Previously, I posted three of my food-related Favorites lists and it's now time to cover my Top Twenty Wines of 2024. 

This list includes wines that not only I enjoyed, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines that I've tasted this past year. This list also includes only wines I reviewed on my blog, although I tasted some excellent wines that I didn't write about. Those wines might be mentioned elsewhere in my Favorites lists. 

This is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It is primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I strongly recommend and which I believe many other wine lovers would also enjoy.

The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local region, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.

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1) 2021 Villa Matilde Fiano di Avellino ($22)

I enjoyed this wine at a wine dinner at A Tavola in Winchester. Made in the Campania region, this wine is made from 100% Fiano, and the vineyards have limestone soils with a top layer of volcanic soil. The wine is aged for about four months in stainless steel, and will age well. It possesses an alluring aroma of citrus and floral notes and on the palate, it's complex, dry, and crisp. You may get notes of apple and lemon, floral notes and hazelnut, as well as a backbone of minerality. A lengthy, pleasing finish completes this well balanced and delicious wine.  

2) 2019 Palladino Langhe Nebbiolo D'Alba ($25)

At the same wine dinner at A Tavola, this was my favorite wine of the night. Fermented in stainless steel, it's then aged in Slavonian oak. It possessed an alluring aroma, a palate of complexity, and epitomized pure deliciousness. Such an intriguing melange of black cherry, raspberries and ripe plum, with hints of violets and mild spice. Restrained tannins, well-balanced, elegant and compelling. This is a wine to slowly savor over the course of an evening, enjoying how it evolves over time. 

3) 2022 C&C Lecareux L'Hydrophobe ($28)
Produced by Domaine Les Capréoles in the Brouilly appellation in Beaujolais, this wine was produced during a rough vintage where hail destroyed much of their vineyard. However, they persevered with what grapes they could save, some of their Gamay vines being over 80 years old. With an intriguing nose of cherries, violets, and subtle spices, on the palate, it was bright, fresh, fruity and complex with silky tannins. A delightful melange of ripe plum, black cherries, hints of forest, a touch of minerality, and even a subtle briny note. Well balanced, good acidity, and a lengthy, pleasing finish. You can easily enjoy this wine on its own, but it also will pair well with a variety of foods, from pizza to burgers. 

4) 2019 Sant'Or Santameriana Orange Wine ($25)
Santameriana is a traditional Greek grape, with a lengthy history, but it was devastated by phyloxera in the first half of the 20th century. Fortunately, a few vines have survived. This wine was made from 100% Santameriana which were fermented with native yeasts. The wine was amphora aged (the amphora being around 200 years old), with 20 days of skin contact. It was also unfined, unfiltered, with a very low level of sulfites, and is vegan. With a 13% ABV, the wine possessed a light orange color, with an intense, complex and intriguing nose of citrus, pear, dried fruits, and tea notes. On the palate, it was medium-bodied and elegant, with good acidity and a minerality streak. The flavors were complex, including orange, pear, honey, and dried fruit, with prominent tannins and a length, satisfying finish. It was also savory, not sweet, with subtle hints of herbs and spices. A fascinating wine which benefited from slowly sipping it over time, allowing it to evolve, presenting different flavors and aromas over time. 

5) 2018 Korak Stare Sorte Amber Wine ($60+)
I purchased this wine while I was in Croatia, and it's probably not available currently in the U.S. The Korak Family Estate is well known for its Sparkling Wines, but it also produces several different skin contact wines. This wine, inspired by "In Search of Lost Time" by Marcel Proust, is an intriguing field blend of grapes, many old vines, including Šipelj, Belina, Plavac Zuti, Rizvanac, Grasevina, Veltliner, Silvanac, and Traminac. The grapes were macerated for about 60 days, natural yeasts were used, there was no added sulfur, and it was only 12% ABV. Only 500 bottles were produced! This was an amazing wine, complex and well balanced, with such a depth of flavor. Tannic, herbal notes, subtle spices, dried fruits, minerality, and much more. Great acidity and a long, lingering finish. Each sip delights the palate, bringing something new with each taste. One of the more unique wines I tasted in Croatia. 

6) 2018 Clai Sv. Jakov Malvazija ($50+)
This was another wine I bought during my last Croatian trip, although it is available in some places in the U.S. This wine was produced from 100% Malvazija, which are certified organic, and the vineyard is about 42 years old. This wine is only bottled in excellent vintages, and the 2016 was the previous vintage bottled before the 2018. The grapes spend two months with skin contact, and later aged for two years in large oak barrels, ending with a 15% ABV. It possesses an alluring and complex aroma, and on the palate, the complexity remained, each sip bringing something new and exciting to my palate. Savory, delicious and compelling, a type of wine which is hard to easily describe. 

7) 2021 FIOL Prosecco DOC Rosé Extra Dry ($22)

I'm not usually a fan of Prosecco but this wine was a stand-out. A Prosecco DOC Rosé must be a blend of Glera and Pinot Nero (10-15%) and undergo a minimum 60-day secondary fermentation in tank (double the time for a “classic” Prosecco). It must also be vintage-dated. This wine was a blend of 85% Glera and 15% Pinot Nero, with an alcohol content of 11% and residual sugar of 13 g/L. The Charmat method was used to produce it. The wine possessed a fine pink color and a pleasant aroma of red fruits with citrus notes. On the palate, it was dry and crisp, with plenty of tiny bubbles and prominent flavors of strawberry and raspberry, with more subtle notes of apple, lemon and peach. It also possessed a fairly long, clean and pleasing finish. It was a well balanced and delicious sparkling wine. A great choice for people seeking a Prosecco which differs from the rest of the crowd. 

8) VOGA Prosecco DOC Still ($15)

Again, I found another interesting Prosecco but this time it wasn't Sparkling. Were you aware that the Prosecco DOC includes Still wines, known as Tranquilo? It's not a style which is commonly available in the U.S. The VOGA Prosecco DOC Still, with a 10.5% ABV, is produced from 100% Glera, which commonly has high acidity and is known for a taste of white peaches. This wine possessed a pleasant nose of citrus, especially pear and melon notes. On the palate, it was light, crisp and dry, with tasty flavors of pear, green apple and a touch of floral notes. It was an easy drinking wine, although it wasn't overly simple. A fine summer wine for patio sipping, or to accompany seafood and light chicken dishes.

9) 2023 Parajes del Valle Bobal Ecologia Rosado ($16-$18)
This Spanish Rosé is made from 100% Bobal, organically grown, from the Manchuelo DOP, in high-elevation vineyards, which average 45 years old, with solids rich in clay and limestone. The Bobal grapes are pressed, without maceration, and fermented with native yeasts in concrete. The wine is then aged in concrete tanks until bottling. With a 12% ABV, the Rosé has a darker pink color with an alluring nose of red fruits with subtle herbal notes. On the palate, it's dry and crisp, with delicious and complex flavors of raspberry, cherry, and strawberries and more subtle citrus and melon flavors. It's also accented with intriguing herbal notes, a touch of minerality, and possesses a lengthy and pleasing finish. An excellent Rosé, it works well on its own during summer weather but also is very food friendly, doing well with seafood. 

10) The 2022 Mersel Red Velvet ($25)
This Lebanese wine is produced from 100% Cinsault, from ten year old organic vines located at Deir El Ahmar in the Bekaa Valley, at an altitude of about 1,200m. With native yeasts, it was fermented in a sealed concrete tank and eventually underwent malolactic fermentation too. The wine was also unfiltered and unfined. Even though it's a red wine, the winery recommends that it be served chilled, as you would a white wine, and I followed their suggestion. With a 13% ABV, the Red Velvet had a pleasant smell of red fruits with a touch of spice, and on the palate, it was light-bodied, dry, and with a hint of spritz. The flavors included strawberry, cherry, cranberry with subtle spice notes. Definitely a nice summer wine, especially with the chill to the wine. Easy drinking, but not overly simple. Would be a good wine with barbecue or even just pizza. 

11) 2016 Cara Nord Trepat ($17)
This Spanish red wine is produced from Trepat, an indigenous grape. This wine was fermented in a stainless steel tank, and then aged for an additional ten months in the tank, seeing no oak aging. With a 12.5% ABV, the wine is a dark red, almost purple color, with a pleasant nose of red fruits and the hint of herbs. On the palate, the wine is medium-bodied and complex, with plenty of flavors of cherry, strawberry and ripe plum, with herbal accents and subtle earthy notes. A moderately long and satisfying finish. Interesting and delicious, indicative of the potential of Trepat. This would be an excellent wine with grilled meats or even just pizza. 

12) Bodegas 501 Gades Amontillado Viejisimo VORS Sherry ($50-$65)
This winery no longer exists, so wine could be difficult to find. This is a VORS Amontillado, a wine that must average at least 30 years old, but this wine is likely even older. An Amontillado is a type of sherry which undergoes both biological and oxidative aging. This Amontillado possessed a light amber color, with an alluring aroma. On the palate, it was dry and complex, with harmonious flavors of salted nuts, caramel, mild spices, and a touch of tobacco. It also possessed a lengthy and intriguing finish, providing much pleasure. As I slowly sipped the wine over the course of the evening, the wine evolved in the glass, with other complex flavors seem to peek out at times, making this a wine to savor slowly over time, relishing its fascinating profile. A superb sherry! 

13) 2019 Achados e Perdidos Codega do Larinho Vinho Branco ($12)

An excellent example of a value wine. This Portuguese white wine is made from 100% Côdega do Larinho, a rare, indigenous grape, primarily found in the Douro and Tras-os-Montes regions. It's a pale-skinned grape which is aromatic and floral, with notes of citrus and tropical fruit. It often has low acidity, so tends to be blended with higher acidity grapes. In the past, the grapes were often used in field blends for white Port. The grapes for this wine come from a 100-year old vineyard, which is organically farmed, on black schists soils with some granitic sands. During production, there's minimal skin contact and fermentation takes place in stainless steel tanks, using native yeasts. The wine, with a 12% ABV, is then aged in the bottle for a year. Despite the grape commonly said to have low acidity, this wine proves exceptions exist. It actually possesses a crisp acidity, a nicely balanced wine, and is a sheer pleasure to drink. Notes of tart lemon, ripe peach and juicy pineapple with a backbone of minerality. A pleasing, lengthy finish.

14) 2022 Troupis Hoof & Lur Moschofilero ($20-$25)
A Greek wine made from 100% Moschofilero, an indigenous grape whose history probably extends back to antiquity. It's a pink-skinned, aromatic white grape, and used in White, Rosé and Sparkling wines. The winery states that this wine is "an homage to the wines native to the high plateau of Mantinia for millennia." The Moschofilero grapes spent three months on the skins, and then were fermented, with wild yeasts, in terra cotta spheres, with stirring of the lees. The wine wasn't fined or filtered, and also is vegan. This is supposed to be the style of wine that their parents and grandparents once enjoyed. The color of this wine is a dark blood orange, the hue from the pink grape skins more than evident. It's much darker than many other amber colored, skin-contact wines. You might almost think it were a light red wine. The aromas are enticing, an intriguing blend of citrus and spice. And on the palate, there's a complex blend of flavors, bright citrus, red berries, spice, and touches of honey. Crisp acidity, moderate tannins, a rich mouthfeel and a lengthy, pleasing finish. Overall, an intriguing and tasty wine which will appeal to adventurous wine lovers.

15) 2021 Chateau Musar Levantine De Musar ($35)

This Lebanese wine is produced from a blend of Cabernet Sauvignon, Cinsault, and Tempranillo. The winery has been growing Tempranillo for about 12 years, having planted it due to the effects of climate change. Another effect is that they now harvest about two weeks earlier than they once did. It took about three months to come up with the name of this wine, and the first vintage was in 2016. This is a small production wine, only about 10% of the production level of the Chateau Musar Jeune Red. This unoaked wine is silky smooth, with low tannins, and delicious flavors of red and black fruit, and subtle spice notes. If you enjoy Spanish reds, you will likely enjoy this wine.  

16) 1997 Chateau Musar Blanc ($80)

This Lebanese white wine is one of the flagship wines of this acclaimed winery. The Blanc is a blend of 75% Obeideh and 25% Merwah, two indigneous grapes from organic vineyards, which are 100-120 years old. This vintage possessed a darker, more amber color, and also possessed a fuller body, than younger vintages. It was elegant and ethereal, with complex, but more subtle flavors of fruit, spice, honey, caramel and herbs. Each sip brought new flavors to mind, and I was mesmerized by the quality of this wine and how well it had aged. It's a wine that must be experienced, and for which words cannot do proper justice. 

17) 1997 Chateau Musar Rouge ($160):

This Lebanese red wine is the other flagship wine of this acclaimed winery. It is produced from a blend of Cabernet Sauvignon, Cinsault, and Carignan (from organic vineyards), which underwent a lengthy fermentation in cement vats before aging in French oak for a year. The wine is then typically released 7 years after the harvest. I enjoyed this wine at a special dinner at Prezza, paired with luscious Lamb Chops. It was an amazing vintage, still with plenty of intriguing fruit flavors and plenty of acidity. It was aromatic and ethereal, complex and intriguing. Another wine that changes over time in the glass, and which will cause you to consider the various flavors that evolve over time. It's another wine that must be experienced, and for which words cannot do proper justice. 

18) 2012 Ippolito 1845 Ripe del Falco Ciro Riserva ($24) 
I ordered this wine at the Sogno Restaurant in Woburn. This Italian wine, from the Calabrian region, is produced from 100% Gaglioppo grapes from a 40+ year old vineyard. I found it to be complex and interesting, with an intense aroma and a pleasing taste of red and black fruits, spice notes and some subtle herbal notes. Good acidity, restrained tannins and a lengthy and satisfying finish. It was an excellent food wine and I'll be seeking out this wine to purchase at retail. 

19) 2022 Thymiopoulos Xinomavro Young Vines ($20). 

This Greek wine is produced from 100% Xynomavro, an indigenous grape whose name roughly translates as "acid-black." Xinomavro is the second most planted red grape in Greece. The grape is most often compared to Nebbiolo (and sometimes Burgundy), and tends to possess strong tannins and high acidity, meaning it also can age very well. As the wine ages, it starts to lose its red fruit flavors and begins to acquire savory notes, especially tomato and olive. This wine presented delicious juicy red fruit flavors, accented by good acidity, a subtle earthiness, and some herbal notes. Fresh and bright, it's a fine summery red wine, and pairs well with a variety of foods.

20) 2017 Bocale Montefalco Sagrantino ($35-$40)
I enjoyed this wine at Il Ponte in Woburn. This Italian wine is produced from Sagrantino, an indigenous grape in the Umbrian region. It's considered to be one of the most tannic grapes. It possesses an alluring aroma, and on the palate it's complex and intriguing, with prominent tannins, which still are restrained so they don't overpower. Black and blue fruit notes, some floral elements, and a mineral backbone. Some spices notes, a touch of almost chocolate, and a lengthy, pleasing finish. Well balanced and delicious. An excellent food wine, especially with a steak or another hearty dish, like a meaty ragu. 

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Seven countries made the list this year, with Italy in first place, occupying six spots on the list. Lebanon is in second place with four spots and Greece and Spain are tied for third place, each occupying three spots on the list. In fourth place was Croatia with 2 wines and with a single spot each on the list, there's Portugal and France. As for wine types, the list is also broken down into 1 Sparkling, 1 Rosé,  4 Whites, 9 Reds, 4 Amber, and 1 Fortified Wines. 

I have other wine recommendations on my blog and you just have to search for them. If you have some of your own recommendations for excellent wines you've enjoyed in 2024, please add them to the comments.

2019 Achados e Perdidos Codega do Larinho Vinho Branco: Excellent Wine Value!

As I've often said, some of the best wine values in the world can be found in Portugal. The 2019 Achados e Perdidos Codega do Larinho Vinho Branco, at $12, is an excellent example of such a value wine.   

Achados e Perdidos, which translates as "lost & found," was established by two friends, João Silva e Sousa and Francisco Baptista, who previously worked for some large wine companies. They decided to create some of their own wines from indigenous grapes, especially in the Douro region. In addition, they wanted the wines to be affordable, to be value wines. 

This white wine is made from 100% Côdega do Larinho, a rare, indigenous grape, primarily found in the Douro and Tras-os-Montes regions. It's a pale-skinned grape which is aromatic and floral, with notes of citrus and tropical fruit. It often has low acidity, so tends to be blended with higher acidity grapes. In the past, the grapes were often used in field blends for white Port. This is the first time I've ever had a 100% Côdega do Larinho. 

The grapes for this wine come from a 100-year old vineyard, which is organically farmed, on black schists soils with some granitic sands. During production, there's minimal skin contact and fermentation takes place in stainless steel tanks, using native yeasts. The wine, with a 12% ABV, is then aged in the bottle for a year. 

Despite the grape commonly said to have low acidity, this wine proves exceptions exist. It actually possesses a crisp acidity, a nicely balanced wine, and is a sheer pleasure to drink. Notes of tart lemon, ripe peach and juicy pineapple with a backbone of minerality. A pleasing, lengthy finish. So much wine for such a low price. Where else can you find an organic wine with such a delicious taste at such a low price? 

This would be a nice seafood wine or simply enjoyed on its own. 

A New Wine Shop in Melrose: Victoria Hill Wine, Spirits & Gourmet

There's a new wine shop in Melrose.....

About 15 years ago, Beacon Hill Wine & Gourmet, owned and operated by Rebecca & Gene Beraldi, was established in Melrose, and I worked there for 12 of those years. In mid-August, the Beraldis sold the store, which is now known as Victoria Hill Wine, Spirits & Gourmet. I have remained as an employee at the new store. 

The new owners, Vijay, Andy, Brian and Puja, are very sincere people and they intend the shop to be an artisan wine, beer and spirits shop. They are not seeking to turn it into a package store or convenience store. They have been expanding the available selections on a variety of levels. Obviously, with the new ownership, there have been changes at the wine shop, but they have largely been positive, and the owners have been very open to suggestions about such changes. 

For example, one of the minor changes is that Rosé wines are now stocked in the chiller, which I believe is an excellent idea. This has been met with positive feedback from many customers. Another change is that numerous different beers, especially IPAs, are now stocked in the chillers, although many old favorites are still stocked, and that new beer selection has also been met with raves from the beer customers. 

A variety of new wine selections have also been added, with many more coming in the next few months, including wines from Portugal, Georgia, Greece, Lebanon, Moldova, Croatia, and more. Customers will have many intriguing choices in what wines to purchase. I've had some input in the new wines and Sakes that have been brought in, such as the Ramos Pinto Ports, including their amazing 20 Year Old Tawny. Another example is that I also suggested wines from Lebanon, from the famed Chateau Musar (pictured above). Come see me at the store and I'll show you all of the new wines.

Chartreuse, the acclaimed liqueur made by Carthusian monks, is also now available at the shop. As devotees of this spirit know, there has been a shortage of Charteuse for several years, and it has been difficult to find in local shops. So, if you're interested in this French herbal liqueur, you now know where you can find a bottle. Although it might sell out soon, so take action if you want to purchase a bottle. 

We're conducting Wine Tastings every Saturday, from 1-4pm, sampling new wines, as well as every Thursday night, starting at 5pm. Soon, we will also be conducting Beer Tastings on Friday nights, and additional special tasting events might occur on other nights. Please come by at any of these times to expand your palate and taste some delicious and fascinating new wines!

We will be holding a special Sake Tasting event on Saturday, September 28, in honor of International Sake Day on October 1. We shall have several Sakes to sample, accompanied by some nibbles, and everyone who attends the event will receive a special handout with information about Sake, including a food recipe and a couple cocktail recipes. More information about this Sake event will be posted soon. 

If you live in Melrose, check out Victoria Hill and see what your new neighborhood wine, beer & spirits shop has to offer. If you live outside Melrose, please also check out Victoria Hill as you are likely to find a number of selections that aren't available at your neighborhood wine shop. Victoria Hill is intended to be a destination spot, where people from all of the surrounding communities will want to come because of its unique and diverse selection.

Victoria Hill Wine, Spirits & Gourmet

538 Main Street, Melrose

(781) 665-3332

Monday to Wednesday: 10am-8pm, Thursday to Saturday: 10am-9pm; Sunday: 10am-7pm.

Travel to Portugal In October: Check Out The Webinar For More Info

Would you like to vacation in Portugal this October, exploring the wine and food of this compelling country? I'm collaborating, as a wine tour guide, with Sagres Vacations, a local company which specializes in exciting vacations to Portugal and Spain. We've created an interesting itinerary that will explore the wine and food of northern Portugal. I'm hoping some of my friends and readers will decide to join me on this upcoming trip.

As you're aware, I've long been an ardent lover and promoter of the wines of Portugal, including Port Wine. I’ve written over 100 articles about Portugal, including its wines, spirits, cuisine, history, culture and more. Over 60 Portuguese wines have ended up on my annual Top Ten Wine lists, including 6 in my recent Top 20 Wines of 2023. In addition, I’m a Certified Wine Location Specialist, a collaboration of the Center for Wine Origins and the Instituto dos Vinhos do Douro e Do Porto,  which includes Port wine and the Douro region. I've also been inducted as a Cavaleiro in the Confraria do Vinho do Porto, a Knight in the Brotherhood of Port Wine, an honor bestowed upon me for my ardent promotion and support of Port wine. 

Our tour, Wine Vibes in Portugal, will take place from October 8-17, 2024 and includes luxury accommodations for eight nights. We'll visit the Vinho Verde, Douro and Dão wine regions, as well as the cities of Porto and Vila Nova de Gaia. Some of the wineries we'll visit include Quinta da Lixa, Quinta do Vallado, Quinta da Pacheca, Kopke, Caminho Cruzados, and Quinta dos Roques. This list includes three wineries whose wines have ended up on my annual Top Ten wine lists. There will also be a walking tour of Porto, seeing many of its historic and interesting sites. Numerous meals are included, including lunch at DOC, a superb restaurant in the Douro. Check out the full itinerary for all of the details, including the cost and how to register for the trip.

This small trip will consist of just 15 people, and the only prerequisite is that you should enjoy wine. You don't have to possess any specific level of wine knowledge, but be willing to learn about the wines of Portugal. So eager beginners are just as welcome as those who already know Portuguese wines well. 

Got questions about this vacation trip? Check out our Webinar, which will be held on Wednesday, March 20, at 7pm EST. This Webinar will last only about half an hour, and is your opportunity to learn more about the itinerary and ask any questions you might have. Pre-register for the Webinar HERE. And if you have specific questions, please let me know before the Webinar so I can assure we get you the answers you seek. 

And as I've said multiple times before: "I have heard the clarion call for the wines of Portugal, those intriguing wines which seduce with their tantalizing aromas and flavors. It is my desire that many others feel the urge of that clarion call too. To that end, I have become an ardent advocate for Portuguese wines, to share all the excellence I have found in their wines." I hope you can hear that clarion call as well, and will join me in Portugal in October. 

Travel to Portugal With Me In October!

"All wine would be Port if it could."
--Portuguese Proverb

Would you like to join me on a vacation in Portugal this October, exploring the wine and food of this compelling country? I'm collaborating, as a wine tour guide, with Sagres Vacations, a local company which specializes in exciting vacations to Portugal and Spain. We've created an interesting itinerary that will explore the wine and food of northern Portugal. I'm hoping some of my friends and readers will decide to join me on this upcoming trip.       

Portugal is becoming a hugely popular destination for American tourists. 2019 was a record year for tourism in Portugal, which was then brought down by the pandemic. Yet, tourism has since rebounded, and has even been breaking new records. For example, between January and July of 2023, a record number of bout 16.8 million people traveled to Portugal. The largest group of these tourists were from Britain, with Spain in second place, and the U.S. in third place. The number of U.S. tourists increased 27% in 2022, and increased by 26%, over 2019 figures, in the first couple months of 2023. More and more Americans are discovering the wonders of Portugal.

As you're aware, I've long been an ardent lover and promoter of the wines of Portugal, including Port Wine. I’ve written over 100 articles about Portugal, including its wines, spirits, cuisine, history, culture and more. Over 60 Portuguese wines have ended up on my annual Top Ten Wine lists, including 6 in my recent Top 20 Wines of 2023. In addition, I’m a Certified Wine Location Specialist, a collaboration of the Center for Wine Origins and the Instituto dos Vinhos do Douro e Do Porto,  which includes Port wine and the Douro region. I've also been inducted as a Cavaleiro in the Confraria do Vinho do Porto, a Knight in the Brotherhood of Port Wine, an honor bestowed upon me for my ardent promotion and support of Port wine. 

I was last in Portugal this past October 2023, spending my time in northern Portugal, and I've written a number of articles about my experiences, with more articles coming in the near future. On this new trip, in October 2024, we will visit some of my favorite places, as well as plenty of new places. There's so much to explore in Portugal that no single trip can cover everything you might want to see. However, you can sample some of the best northern Portugal has to offer, enjoying excellent wines and cuisine. I'm very excited to return to Portugal and hope you can join me there.

Our tour, Wine Vibes in Portugal, will take place from October 8-17, 2024 and includes luxury accommodations for eight nights. We'll visit the Vinho Verde, Douro and Dão wine regions, as well as the cities of Porto and Vila Nova de Gaia. Some of the wineries we'll visit include Quinta da Lixa, Quinta do Vallado, Quinta da Pacheca, Kopke, Caminho Cruzados, and Quinta dos Roques. This list includes three wineries whose wines have ended up on my annual Top Ten wine lists. There will also be a walking tour of Porto, seeing many of its historic and interesting sites. Numerous meals are included, including lunch at DOC, a superb restaurant in the Douro. Check out the full itinerary for all of the details, including the cost and how to register for the trip.

The itinerary also provides you plenty of free time so you can explore Portugal on your own. You might want to visit other wineries, especially other Port Houses in Vila Nova de Gaia. In Porto, you can eat the iconic Francesinha sandwich, a hearty meal with French fries, and I know I'll be seeking one or two when I return to Porto. You can see a fascinating and moving Fado performance, a unique Portuguese music genre, with a delicious dinner, at Fado Português. In Porto, walk down Santa Catarina street and shop at the many intriguing shops there. There is so much you can do in Portugal! 

This small trip will consist of just 15 people, and the only prerequisite is that you should enjoy wine. You don't have to possess any specific level of wine knowledge, but be willing to learn about the wines of Portugal. So eager beginners are just as welcome as those who already know Portuguese wines well. If you have any questions about the trip, feel free to contact me or you can also contact Sagres Vacations. 

And as I've said multiple times before: "I have heard the clarion call for the wines of Portugal, those intriguing wines which seduce with their tantalizing aromas and flavors. It is my desire that many others feel the urge of that clarion call too. To that end, I have become an ardent advocate for Portuguese wines, to share all the excellence I have found in their wines." I hope you can hear that clarion call as well, and will join me in Portugal in October.

"Sip your spirits and cure your cold, but I will take Port that will cure all things, even a bad character. For thee was never a Port drinker who lacked friends to speak for him.”
--William Makepeace Thackery 

Cálem Port Cellar Tour & Lunch at Uva

During my trip to Portugal last fall, we stayed for a few nights at the Yeatman Hotel in Vila Nova de Gaia, which is across the Douro River from Porto. Gaia is the location of numerous Port Houses, the places where they age their wines, and you can visit and tour many of these Houses. You can learn much about Port wine here, and experience Ports of which you aren't familiar, such as aged White Ports. During our stay in Gaia, we made a stop at Cálem for a brief tour. 

Cálem was founded in 1859 by António Alves Cálem, who desired to export wines to Brazil, which was not the typical market at that time for such wines. Britain and other European countries were the primary markets, but there was a significant Portuguese population in Brazil, so Cálem's idea had merit. 

In 1998, the Spanish-owned company Sogevinus was established and its first purchase was Cálem. It would later purchase other Port producers, including Burmester, Kopke, and Barros. Sogevinus concentrates on Port Wine, and in 2020, about 7.8 Million bottles of their annual production of 8.8 Million were Port. In addition, their Cálem Velhotes brand is the top seller in Portugal, accounting for about 25% of all Port sales. That's a huge portion of the market!

Cálem owns about 33,000 acres of land in the Douro, including 3 high-quality, A-1 vineyards. As they need more grapes than they grow, they also purchase grapes from other growers. Cálem annually exports about 12 Million bottles to around 50 countries. Their symbol is a caravel, a small sailing ship which was popular from the 15th-17th centuries.  

At Cálem, you can first visit their small museum, which deals with the Douro region and Port production, a good way to learn some basic information about this fascinating region.  The official tour then begins with a 4 minute movie and you're given special glasses to wear so you can see some special effects during the film. In addition, the seats vibrate at times, creating more of an immersive experience. 

After the short movie, the tour moves into the cellars, and I'll note that the Cálem cellars are even older than the winery's founding in 1859. I'll also note that most Cálem wines are not made in lagares, except for some special still wines, and Cálem doesn't produce aged White Ports. The winery uses about 14 white grapes and 15 red grapes for their wines. And their last Vintage Port was in 2020.  

One of your first stops in the cellar was in front of one of their great vats, which can hold 74,000 liters of wine. These huge barrels take 8 coopers about two weeks to construct, and we saw a vat that had been made in 1917. It was very cool that the winery showed a number of lighted displays on the great vat. I thought this was a fascinating and memorable way to educate people about the winery and Port wine. The addition of this visual display enhanced the tour, making it better than simply a dry recitation of the facts.

The tour comes from a wine tasting, but we skipped the tasting as we were headed to a Port tasting at the nearby Kopke store.

At the end of your tour at Cálem, you can stop at their store, where you can purchase Port and Still wines to bring home. The Cálem 1961 Colheita Port is the oldest wine they have available for sale. I would definitely recommend a tour of Cálem if you visit Vila Nova de Gaia. 

After our tasting at Kopke, we were invited by the winery to have lunch at Uva By Cálem, which is located on the banks of the Douro River (providing some great views). The restaurant opened in 2019 and is headed by Chef António Vieira. It has a casual elegance and the menu is diverse, with dishes to appeal to any preferences.

We started off lunch with the 2022 São Luiz Rosé, made from the Tinta Coa grape sourced from the São Luiz vineyard in the Douro, which is owned by Kopke. With an appealing aroma, this Rosé was delicious, elegant and subtle, dry and crisp. Tasty flavors of red fruits, some floral hints, and a backbone of minerality. Easy drinking but not overly simple, and an excellent way to begin our lunch.

Our first course was slices of Seared Tuna, which were tender and flavorful, and the dish looked beautiful as well. The sesame seeds added a nice textural component, and the roe added a taste of the sea.

Our second wine was the 2020 São Luiz Reserva Tinto, made from a blend of red grapes, and it too was delicious. Fruity, with flavors of red and black fruits, a hint of spice and a touch of smoke. Good acidity, a pleasant finish, and smooth tannins. Neither of the two São Luiz wines are yet available in the U.S., but the Tinto may be in the near future.  

Our second course were tender and tasty Slices of Beef, accompanied by a vegetable mix and crisp French fries. The dish went well with the red wine. 

Dessert was a rich and decadent Chocolate Brownie with berries and a raspberry sorbet. We enjoyed a 2008 Kopke Colheita Port with dessert, which was nicely sweet, with delicious flavors of caramel, nuts, vanilla and baking spices.