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Canned fish has a long tradition in Portugal and is one of the symbols of its cuisine. Preserving fish by salting is an age-old method technology has evolved, and the two World Wars boosted since they are easy to transport, have a long storage life and are very nutritious.
Chablis is the name of one of the five sub-regions of the remarkable Burgundy wine region. Situated in the northern part of Burgundy, between Paris and Beaune and close to the Champagne region, it is an exceptional quality white wine region produced from a single grape variety, Chardonnay.
Foie gras is the French word for goose or duck liver fattened through a process known as gavage. It is an indispensable delicacy in French gastronomy and a regular presence at end-of-year celebrations. You can serve it in slices (boiled, sauteed or grilled), in pâté, mousse or terrine.
Vintage Port is the top of the Rubi-style Port category, whose ageing takes place in a bottle for 10 to 50 years after ageing in a cask for a maximum of two and a half years.
A varietal wine, also known as a monovarietal, is produced with a single grape variety or predominantly from a single grape variety. The percentage of a grape variety that a wine must have to be considered varietal varies between 75% and 100%, depending on each country's legislation. In Portugal, for it to be called "Monovarietal", at least 85% of the batch volume must come from grapes harvested from that varietal.
Stews, casseroles, roasts, and countless dishes have wine added to improve their flavour. But adding wine to marinades, broths, and sauces doesn't stop only with savoury dishes. When it comes to desserts, the list of recipes in which sweet and fortified wines are an integral part is vast. But should we pay attention to the wine we use in cooking, or is it enough to open the fridge and use a leftover bottle of wine from a meal?