Thursday, June 13, 2013

Pairing Madeira Wines with Food – Amazing 5 Course Meal at Chalet Vincente in Funchal

(June 11, 2013) - We enjoyed a 3.5 hour lunch at Chalet Vincente, a charming restaurant near the ocean in Madeira’s main city of Funchal. The menu was impressive, custom ordered in advance, and served with both Madeira fortified and still wines which accompanied traditional Madeira dishes.

Appetizer: 5 year old H&H Sercial with Marinated Octopus and “Bolo do Caco” (Madeira Bread, unleavened with garlic)

First Course: 5 year old Barbeito Verdehlo with Tuna simmered in a Tomato & Onion Sauce

Second Course: Still Verdelho Wine Terras do AvĂ´ with "Espada Preta" (Black Scabbard Fish) lightly battered in a local passion fruit & banana sauce

Third Course: Still Red Wine Beijo (Touriga Franca, Tinta Roriz & Cabernet Sauvignon) with Cubed Pork slow cooked in garlic & vinegar and garnished with fresh orange.

Dessert: 10 year old Barbeito Boal and 10 year old H&H Malvasia with local goat cheese sprinkled with walnuts, spaghetti pumpkin jam, chocolate mouse, and cake and fresh fruit soaked in a warm custard sauce

No comments: