On the Menu...Portugal's Other Wine: Vinho Verde

Most people are familiar with Port wine, the fortified wine named after Portugal's second largest city. But there is also another uniquely Portuguese wine produced in the Minho region called vinho verde, which literally means "green wine." The name "green" refers to the freshness of the wine, and not to the color, as the grapes are picked late and it is intended to be drunk within a year of bottling.

Vinhos verdes are light and fresh, have a lower alcohol content, and are a little bit fizzy. There are both red and white varieties; the reds are deep red in color and tannic, and the whites are lemon or straw colored, with fruity and floral aromas.

Vinhos verdes are served chilled, and go well with citrus-inspired foods and seafood. They are a perfect summer wine.

A few Minho region vineyards - click on name for their website:

• Casa de Vila Verde
• Aveleda
• Borges Wines
• Quinta de Santa Maria
• Quinta do Ameal
• Quinta de Gomariz

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On the Menu...Restaurante Oliver, Granada (Spain)

After visiting the treasures of the Cathedral, take a short walk to Restaurante Oliver to sample the delicious local cuisine. You can take in the ambiance alongside the locals who frequent this restaurant and make a meal of the many savory tapas (small appetizer portions) served in the bar area.

If you prefer a more leisurely meal, you can sit in the dining room or terrace area and enjoy some of the specialties on the menu, including Andalusian gazpacho, mixed seafood paella, lamb chops, or one of the many fish dishes.

The wine list includes selections from the famed wine regions of La Rioja and Ribera del Duero, as well as some local wines from the Granada region. Be sure to finish off your meal with a homemade dessert, such as rice pudding, flan, or a popular Andalusian dessert called tocino de cielo (heavenly treat) made from egg yolks and sugar.

Plaza Pescadería, 12                Phone: (958) 262 200
Granada, Spain                       Web: Restaurante Oliver

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On the Menu...Cozinha de São Humberto, Évora (Portugal)

Located just off the Praço do Giraldo in an old wine cellar, this cozy and atmospheric restaurant has been delighting diners since it opened in 1971. The traditional dishes served highlight the many specialties of the Alentejo region, including the Sopa de Cação (shark soup with bread and coriander), baked duck rice, Alentejo pork with clams, and regional lamb stew, to name just a few.

Rua da Moeda, 39                        Phone: (26) 670 42 51
Évora, Portugal

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On The Menu...Tarta de Santiago (Spain)

When you visit Santiago, be sure you leave room for dessert, because you don’t want to miss the famous treat that takes its name from the St. James cross that adorns it.

The Tarta de Santiago is a delicious almond cake that you will see displayed in bakery and restaurant windows throughout the city, and should be on every visitors’ gastronomic “must try” list during their stay. The recipe for the cake dates back to the 16th C. and traditionally is made with exact proportions of Mediterranean almonds, sugar, and eggs.

Pasteleria Casa Mora, located a short walk from the Cathedral at Rúa do Vilar 34-60, is known for being the first pastry shop to adorn the cake with the Cross of St. James in 1924, and some say they make the best Tarta de Santiago in town. We’ll let you be the judge!

However, if you don't feel like waiting for your next trip to Spain, why not try this recipe at home:

Ingredients:

• 4 eggs
• 1 cup sugar
• ½ lb. (1 ¾ cup) of whole almonds
• Zest from 1 lemon
• Confectioner’s sugar for dusting

Directions:

Finely ground the almonds in a food processor.

With an electric mixer, beat the eggs and the sugar to a smooth pale cream. By hand, beat in the lemon zest and ground almond, and mix very well. Grease a 9 inch springform pan with butter. Pour the mixture into the pan and bake in a pre-heated 350° oven for about 30 minutes, or until it feels firm to the touch. Let cool and then take it out of the pan.

To decorate with the Cross of Santiago, print a cross on paper and cut it out to make a stencil.  Place the cross stencil in the center of the cake and then dust the cake with the confectioner’s sugar until it is fully covered. Lift the cross stencil to reveal the design left on the cake.

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Foodie Friday...Cafe Majestic, Porto (Portugal)

Entering through the doors of the Café Majestic, diners are transported back to the Belle Époque period of the 1920's when the café opened its doors, with its marble walls, ornate cherubs, and gilded mirrors.

In its heyday, intellectuals, bohemians, and Porto's high society all met at this café, located on the Rua de Santa Catarina, a pedestrian street that is at the heart of the city's main shopping area. Today, locals and tourists gather to sip their morning espresso, have their afternoon tea and rabanadas (a Portuguese version of French toast), or enjoy a traditional dish of "Bacalhau á moda do Porto" over a leisurely dinner. Bom apetite!

Rua de Santa Catarina, 112              Phone: (22) 200 38 87
Porto, Portugal                               Web: Café Majestic

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Cheers...History of Sherry, Jerez (Spain)

Sherry is the fortified wine produced in the Jerez area of the province of Cádiz. Its origin dates back to 1100 B.C. when the Phoenicians brought the first vines to the region. The name "sherry" is derived from the name "Sherish," which was the 12th C. Arabic name of the city.

In 1933, the Consejo Regulador was created to protect sherry's consistency. The EU ruled in the 1990s that all EU nations must recognize that Sherry only comes from this region of Spain. Today visitors to Jerez can visit a number of the sherry "bodegas" or cellars to learn more about the different types of sherry and how they are made, and of course enjoy a sherry tasting.

Just a few bodegas you may want to visit - click on name to visit their website:

• Gonzalez Byass
• Sandeman Bodegas
• Bodegas Tio Pepe / Gonzalez Byass

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On The Menu...Discover Salmorejo, Córdoba (Spain)

Many people are familiar with gazpacho, the cold tomato soup that is well known both inside and outside of Spain. But not as many people are familiar with a variation of gazpacho that is a staple in homes throughout Córdoba - salmorejo. Salmorejo is a richer and creamier version of gazpacho. Like gazpacho, it is made with tomatoes, oil, vinegar and garlic, but the addition of bread gives this soup a creamy texture that is thick and velvety. It is served chilled and topped off with chopped eggs and diced Serrano ham.

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On The Menu...History of Paella, Valencia (Spain)

When you think of paella, you may envision a round, shallow pan full of saffron-colored rice, topped with an abundance of seafood, such as shrimp, calamari, and mussels. However, you may be surprised to learn that the original paellas were made by field workers who cooked them over an open fire and used ingredients that were more commonly found in the fields, such as chicken, rabbit, and snails.

Today there are as many variations of paella as there are cooks, and the locals in Valencia take pride in handing down their own family recipes from one generation to the next.

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On the Menu...Sweet Treats of the Alentejo Region (Portugal)

As you explore the charming towns of the Alentejo region, be sure to indulge in its delicious desserts. Many of the desserts originated in the convents, and are made from ingredients such as egg yolks, almonds, sugar or honey, and perhaps a dusting of cinnamon.

In Évora try the Encharcada (egg cake with almonds) from the Convent of Santa Clara, Pão de Rala (sweet brown bread), or Sericaia (traditional dessert with plums).

In Beja sample the Trouxas de Ovos (made from eggs and sugar), or Pastéis de Santa Clara.

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