3.22.2013

Portuguese Wine Dinner at O'Porto, Hartford

Last week we planned a special-but-for-no-particular-reason date night by making a reservation for O'Porto's Portuguese wine dinner. For a very reasonable $70, inclusive of tax and gratuity, we enjoyed an espumante toast followed by a six-course dinner with wine pairings. The wine maker, a certain Joao Silva E Sousa, was there and he explained the various wines and visited each table. When he visited ours, he and Chris got into a very educational conversation about the geography/geology of Portugal and how that affects the wine production. The wines were delicious, the food was too, and we were entirely full when we left. Suffice it to say, we had a wonderful time. The following menu with descriptions is from the restaurant, while the photographs were taken by us.


Course 1
Scalopes, Chouriço e Camarão
Scallops, Shrimp and Roasted Portuguese Smoked Chouriço Flambéed in Aged Brandy.


paired with
Azul Portugal – (Ribatejo Branco)
This a well-balanced white wine with perfumed aromatic fruit suggesting peach, citrus
fruit and honey blossom aromas with full bodied flavor. A complex and balanced wine.



Course 2
Frango com Ananaz
Grilled Boneless Chicken with a Slice of Grilled Pineapple Served with Sautéed Vegetables


paired with
Azul Portugal Rosé - (Terras Do Sado)
Harvested in early September, crushed light maceration. Fermented in stainless steel. 
This Rosé is made using 100% Castelão grapes giving this rosé a clean finish with notes of watermelon and oranges.



Course 3
Peito de Pato
Magret Duck Breast in Orange Sauce 
with Toasted Almonds Served with Sautéed Vegetables


paired with
Catapereiro, Tinto – 2010
Bright deep purple color with complex aroma of ripe berry fruits and toasted aromas; the palate is rich and well-structured with sweet tannins.



Course 4
Medalhões de Bife
Medallions of Grilled Filet Mignon in a Port Wine Reduction


paired with
Azul Portugal Douro - 08
Ripe and smooth wine, with a rich Port-like aroma, the sweet fruit structured with some fresh stalky tannins.



Course 5
Costuleta de Borrego
Lamb Chop in a Cabernet Sauvignon Reduction with Sautéed Spinach and Roast Potato


Casa Das Mouras Reserva - 04 (Douro) Northeastern Portugal
A rich and full-bodied wine loaded with notes of blueberry, roses, black tea, chocolate, coffee and balsamic. Very long finish and pronounced fruit flavors. 



Course 6
Queijo, Marmelada, Nozes
Imported Portuguese Cheese with Quince Marmalade and Nuts


paired with
Claustru's Porto Tawny
Claustru’s Tawny has a long and smooth finish and is characterized by the flavors of raisins, almonds, cherry and chocolate.








2 comments:

yummychunklet said...

What a beautiful dinner!

jck said...

I'm hungry now--with nothing like that at home to satisfy me!