“Wine should be considered as the healthiest, the most hygienic of beverages” Pasteur, 1822-1895
The food is identified with the culture of a people, and Portugal is no exception. Because drinking wine is also an act of culture, making it part of the cuisine, together strengthen their cultural identity.
Wine has been around a long time. It has been part of men diets in Southern Europe for thousand of years. As of lately, we are seeing an increased interest in the substance wine. Either in the economic and social consideration, also, in cultural activities that stems from its specific nature and sociability that has been established among its appreciators.
Wine is very much used as a condiment in many portuguese dishes. There is also a well known marinade “vinha de alhos” means “wine and garlic” the main ingredients are wine and garlic, lots of garlic, other ingredients are added to taste. Piri piri or hot pepper flakes, bay leaf, salt and herbs. I prefer using white wine when marinating pork.
In gastronomy terms, as we know, there are a few rules that have been dictated. A fish dish should be served with white wine, seafood asks for a young wine also, known as Green Wine (vinho verde), meats should be served with red wines and desserts are to be served with sparkling wines and liquor more or less sweet.
Today, New trends argue that consumer should be given the freedom to create and select the wine that would be served with the meal. The perfect harmony, opening up unexpected possibilities, sometimes happy and almost always surprising.
The following examples show, should be viewed as suggestions, traditionally accepted, but by no means mandatory.
Meat: Red meats requires a full bodied red wines, with a “bouquet”, while white wines will be better with lighter, younger and less loaded with aroma and flavor.
Exception: The roasted pig should always be served with sparkling wine.
Game: An older red wine, velvety with a nice “bouquet”.
Fish: Steamed, boiled or grilled, they will benefit when served with a white wine, a little acidic, light and fruity, while when cooked in the oven should be served with a full bodied dry white wine.
Exception: With grilled sardines and or cod, a full bodied red wine goes well.
Seafood: When boiled or steamed, they go well with an acidic light white 
wine or a white green wine (young wine), but when sauteed or cooked with butter or oil (any fat), herbs, spices or creams, requires a dry white wine, less acidic and less young.
Desserts: Sweet fortified or medium-sweet wine, it depends on the dessert if it has more or less sugar in its production, or a sweet sparkling wine.
The sparkling wines goes well with everything – It is fashionable to begin and end a meal always in the same company.
As an appetizer, the best is the one that will stimulate the appetite for the meal. May be a sparkling wine, a Madeira dry, a dry white Port, and why not a cold fruity white wine, with which you can continue until the meat entree.
Cocktails should never be served as an appetizer, as they leave the palate unable to appreciate the wines that would be served with the meal
As a digestive to finish the meal a grape brandy.
