Portugal Rocks

Yes, I’m still here in Portugal. The wine growing region of Beira has me intranced. The local sausages (a version of morcella, or blood sausage) and farinheira (a grain-rich sausage) are pairing well with the wines, and sit well in my stomach. Besides them, add locally made versions of chorizo and other processed meats from Casa Da Prisca to the list. Local specialties like duck rice (a risotto/duck combo) fried green beans, bacahlau (cod) lagareiro and esppiritual, serra da estrela cheese, olives and tender new potatoes all taste great with the local wines.

Entrevinhas Branco 2009; Cobelcos Vale de Esgueva (white) and their rose Aragones, both 2010; Baracas Irmaos Unidos 7 Copelas; Adega Quenta Do Cardo Touriga Reserve 2009 and their Vihno Branco 2010 all taste great with the local foods. Then there’s the sparkling wines similar to champagne!

I’m learning a great deal, meeting people from all over the world, and having a great time. Don’t get me wrong, this is work, and work awaits my return, but I’ll be sorry to see it end.

I hope your Summer is off to an illustrious start, too. meanwhile, remember – live life as if you mean it!


About richardfrisbie

I'm a professional baker, reader, bookseller, publisher, columnist, photographer, cook, hiker, kayaker, freelance writer, and workaholic who likes to garden
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