Thursday, June 13, 2013
Pairing Madeira Wines with Food – Amazing 5 Course Meal at Chalet Vincente in Funchal
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 Avô 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