Okay, so I had a bad Monday but I am already over it and ready to move on. Easter was glorious and fattening but I think I stayed pretty lean and green. I did have a 2 hour workout on Saturday then a 1.5 hour workout yesterday so I think I'm good. :).
A good friend of mine asked me about Port Wine yesterday and I am obliged to give Al a full answer.
Port Wine is one of the oldest wines in the world. In the Portuguese Douro region there is a tradition of wine making centuries old, but it was in the 17th century that wine production had an important development. In this period, in 1703, Portugal and England made a commercial agreement, the Treaty of Methuen, in which Portugal would sell its wine in exchange for the importing woollen goods. Because at that time the distances were much longer than today, to prevent that wine deterioration it was added to it brandy in order to stop the fermentation. When the wine reached England they noticed that the wine was stronger and sweeter and much appreciated.
As a consequence of this, the process was improved and in 1756 the Port Wine brand was created, with the creation of a marked region in Douro. In this region around Douro River, near Regua and Pinhão are settled the Quintas and Estates where the production is made. This Wine started to be exported from Portugal to England by English Family Companies, some that still exists today, which explains why there are so many English Branded Port Wine.
(thanks to my former boss Franklin Houser for the info...this is what he taught me.)
Okay Al there's the technical stuff. Now let's really talk about the delicious Port Wines that are available today.
Aged Tawny:
Blended from top quality Wines
Aged in oak wood casks
The older the better
More expensive
Not-Aged Tawny:
Not aged enough in oak wood casks
Red or White
Lower price
Vintage:
Best Wine
Made from wines of single year from best vineyards.
Blended and Bottled after 2 years of wood.
Mature, very long time in bottle.
L.B.V. Late Bottled Vintage:
Wine of Single Year
Bottled between 4 and 6 years after harvest.
Filtered or not filtered (needs decanting).
Ruby:
Deep red should be full of lively fruit flavor.
Aged 2 or 3 years in wood or not.
Less complex and expensive than vintage or LBV.
White:
Made from white grapes
Sweet or not sweet
To be served chilled as an aperitif
Less alcohol
Port wine , by many is considered a dessert wine and is savoured at holiday gatherings. In my kitchen I use Port in many dishes in many ways.
Pairing:
There are combinations of Port Wine and food that work better than others.
Here are some of the natural combinations that you can choose when you serve port wine.
LBV and Vintage Port Wine with blue cheeses like Roquefort and Stilton.
LBV Port Wine with cured cheeses like the Portuguese Tenrricho or Ilha São Jorge (Azores)
The Aged Tawnies with 10 and 20 years with the deserts like Custard or Almond Tart
Ruby or Ruby Vintage with red fruits like Strawberries or Raspberries.
Cooking With Port:
This is my favorite part...merging the sweet flavors of Port with FOOD!!!!
Tasty Tastings Everyone!!!!!!
Blue Cheese Crusted Filet with Port Wine Sauce serves 4
A good friend of mine asked me about Port Wine yesterday and I am obliged to give Al a full answer.
Port Wine is one of the oldest wines in the world. In the Portuguese Douro region there is a tradition of wine making centuries old, but it was in the 17th century that wine production had an important development. In this period, in 1703, Portugal and England made a commercial agreement, the Treaty of Methuen, in which Portugal would sell its wine in exchange for the importing woollen goods. Because at that time the distances were much longer than today, to prevent that wine deterioration it was added to it brandy in order to stop the fermentation. When the wine reached England they noticed that the wine was stronger and sweeter and much appreciated.
As a consequence of this, the process was improved and in 1756 the Port Wine brand was created, with the creation of a marked region in Douro. In this region around Douro River, near Regua and Pinhão are settled the Quintas and Estates where the production is made. This Wine started to be exported from Portugal to England by English Family Companies, some that still exists today, which explains why there are so many English Branded Port Wine.
Although wine-making techniques for port now comply with very modern
criteria and up-to-date methods, they have an important historical background.
The harvest of the grapes in the Douro starts at the end of September and for
the most part is still carried out manually. In old times it was also the time for
traditional festivals. Grapes usually arrive at the winery in baskets holding about
60 kg or in not too large special steel containers carried by tractors.
The production of a good quality port depends on the complete and rapid
extraction of both the colour and the flavour from the tannins of the berry skins.
These must be extracted before must fermentation is stopped by adding
fortifying spirits after two or three days. As the grape juice spends a shorter time
in contact with the skins than most red wines, the maceration process should be
really vigorous. In its first few months, wine is aged in vats, ranging from large cement tanks to small casks, in the Douro region, where low temperatures help its finingdown, and it is finally transported to the Vila Nova de Gaia shippers’ cellars.
The quality of the wine and the aging methods determine the final categories of
port, which can either be matured for a few years in containers and then be
ready to drink after fining, filtration and bottling or be designed to mature in
bottles even for twenty or thirty years after a short time spent in wood on casks.
Within these two general categories there are many different types of port. (thanks to my former boss Franklin Houser for the info...this is what he taught me.)
Okay Al there's the technical stuff. Now let's really talk about the delicious Port Wines that are available today.
Aged Tawny:
Blended from top quality Wines
Aged in oak wood casks
The older the better
More expensive
Not-Aged Tawny:
Not aged enough in oak wood casks
Red or White
Lower price
Vintage:
Best Wine
Made from wines of single year from best vineyards.
Blended and Bottled after 2 years of wood.
Mature, very long time in bottle.
L.B.V. Late Bottled Vintage:
Wine of Single Year
Bottled between 4 and 6 years after harvest.
Filtered or not filtered (needs decanting).
Ruby:
Deep red should be full of lively fruit flavor.
Aged 2 or 3 years in wood or not.
Less complex and expensive than vintage or LBV.
White:
Made from white grapes
Sweet or not sweet
To be served chilled as an aperitif
Less alcohol
Port wine , by many is considered a dessert wine and is savoured at holiday gatherings. In my kitchen I use Port in many dishes in many ways.
Pairing:
There are combinations of Port Wine and food that work better than others.
Here are some of the natural combinations that you can choose when you serve port wine.
LBV and Vintage Port Wine with blue cheeses like Roquefort and Stilton.
LBV Port Wine with cured cheeses like the Portuguese Tenrricho or Ilha São Jorge (Azores)
The Aged Tawnies with 10 and 20 years with the deserts like Custard or Almond Tart
Ruby or Ruby Vintage with red fruits like Strawberries or Raspberries.
Cooking With Port:
This is my favorite part...merging the sweet flavors of Port with FOOD!!!!
Tasty Tastings Everyone!!!!!!
Blue Cheese Crusted Filet with Port Wine Sauce serves 4
Ingredients
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup beef broth (prefer low-sodium)
1/2 cup port wine
1 tablespoon olive oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
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