Guide to Food in

A Ameixa. Plums. Elvas Preserved plums à Provinciana. Gratin of , Abacate. Avocado are famous. potatoes and brocoli or grelos, with Abacaxi. Pineapple. Colloquially, a Amêndoas . Almonds. . Not a to be seen! headache or pain! Amendoims. Peanuts. Traditionally used Banana. Banane. Grown in Madeira and Abatanado. Coffee with more hot water for oil, now may be used as a snack. the Azores. – effectively milder. À Minhota. Minho region style, with bits Banha. Lard Abóbora. Pumpkin; may refer to any one of ham, perhaps vinho verde. Barbo. Barbel fish of a number of varieites. Abóbora Amoras. Blackberries. Barley. Centeio. Chila (OR GILA?) is similar to spaghetti Ananás . Pineapple. Barrigas de Freira. “Nuns’ Tummies” - squash. Anchovas . Anchovies. Extremely sweet dessert that orginated Abrótea . Azores region fish, a “fork - Anchovies. Anchoas. in the convents. beard.” Moist white fish, often grilled Anho. Lamb. Basil . Manjericão. The token of St. An - or stewed. Anona. Custard apple, cherimoya. thony’s day in Lisbon. Not common Açafrão. Saffron. Used sparingly in Por - À paderia. Cooked in an earthenware in cooking. tuguese cooking. casserole (padeiro). Batata . Potato. Acelga . Swiss chard Aperitivo. Apéritif. Batata frita. Potato chip. À camponese. With ; country Apple. Maça. Batata Palha . Matchstick potatoes. stye. Apricot. Alperce. Batata doce. Sweet potato. Açorda. A dish made with mashed Arenque. Herring Batatas à murro. Potatoes boiled with bread, oil, and garlic, generally ac - Arroz. Rice. Served often as a side dish; the peel, then mashed. companied by or other sea - rice is grown, especially short grain, in Batido. Milkshake food the west coast of Portugal. Baunilha. Vanilla. Not common in Por - Açucar. Sugar. Arroz de pato. Rich rice dish cooked tuguese desserts, which are flavored Adega. Wine cellar with duck. with the cinnamon of the East Indies. Agriões. Watercress. Used lavishly in Arroz-doce. Sweet rice; rice pudding. . Louro. Very common flavor - Portuguese dishes as a garnish, also as Artichoke. Alcachofra. ing. an ingredient in or . Asparagus. Espargo; Espargo bravo, or Bean . Feijão. Branco -white, encarnado Água . Water. Bottled water is com - wild asparagus, is eaten in rural areas. - red, prêto - black, manteiga - butter, monly served in restuarants; plain Elsewhere you will likely be served fat de frade - black-eyd, de vaca - (sem gás) or fizzy (com gás). white asparagus. cowpea, verde - green bean, Agua tónica . Tonic water. Assado (no forno). Baked (in the oven) Bebidas. Drinks. Likely to be port, Aguardente. Distilled liquor, similar to À Transmontana. In the style of the madeira, or wine. eau de vie,grappa or marc, made from northeastern Trás-os-Montes region, Beef . Bife various fruits. perhaps with bits of , always Beer. Cerveja. Aipo. Celery. Not common. lots of garlic and onions. Beet . Beterraba Alcachofra . Artichoke Atum. Beja. Cheese from the Alentejo, mild or Alcaparras. Capers À vapor. Steamed. semihard and piquant. Alcatra. Rumpsteak Aveia. Oats Beijinhas. Cookies Alecrim. Rosemary. Not common. Avelãs. Hazelnuts Bem passado. Well done Alface. Lettuce. Aveludo de camarones. Creamy shrimp Berbigão. Type of clam Alfacinha. Little lettuce – a nickname for Beringela. Eggplant Lisboans. Aves. Poultry. Besugo. Sunfish; sea bream; may be Alfarroba. Carob pods – used for dessert Avocado. Abacate called dourado... tarts for example. Azeda. Sorrel. Frequently served in Beterraba. Beet caseira. Homemade sausage. Á soups, or sauteed, with other greens Bica. Strong, expresso-like coffee. santo huberto, or à caça: made with such as turnip (gredos). Bica – fish? game. Azedado. Sour Bicuda. Baracuda Shark. Alho. Garlic. Key ingredient. Azedo. Bifana. sandwich. Alho-porro or alho Francés . Leek. Azeitão. Sheep’s cheese, made in small Bife. Beefsteak. Pronounced “beef” Also Almôndega . ball. rounds, may be eaten with a quince “British” Almonds. Amêndoas. Used widely in paste. From the region south of Lis - Bife à café. Steak with a fried egg, desserts, served with dry port. bon. creamy sauce, and french fries. Alperce . Apricot. Generally used dried Azeite. Olive oil. Bife de Alcatra. A spiced roast beef from for its more intense flavor. Azeitonas. Olives. Pretas - black, or the Azores, known for their cattle. À Madeirense. In the Madeira style, with verdes, green (less common). Spiced beef is also prepared in Madeira, with black olives and tomatoes, onions, garlic, probably B some Madeira wine. Madeira wine. Bacalhau. Dried cod. A favorite, in - À maneira. In the manner of.... Bifes. Steaks of pork, lamb, beef, or even deed almost the , for five Amêijoas. Clams fish. hundred years. Biscoito. Cookie.

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Bitoque da vazia. Rumpsteak; alternat - Camarão. Shrimp. Both large and small Chives. Cebolinho. ively, a chunky cut of meat shrimp are common ingredients in Choco. Cuttlefish. Blackberries. Amoras Portuguese cooking. Chops. Costeletas or Costoletas. Boar. Javali. Caneca. Pint Chouriço. Spicy dry sausage Boca negra. Rock fish. Canela. Cinnamon - the spice brought Churrasco. Grilled , generally on a Bodão. Parrotfish. back by Vasco da Gama 500 years ago skewer. Restaurants specializing in Boiled. Cozido. Also a “boiled dinner” - widely used in desserts. this are churrasqueirias. consisting of many different meats Canivetes. Razor clams. Cidra. Cider and vegetables, with the broth of their Canja. Chicken soup with rice or seed Cinnamon. Canela. cooking served as a separate course. pasta. Clams. Amêijoas or berbigãos; razor A great country dish. Capers. Alcaparras clam, canivete Bojes. Fritters. Capão. Capon. Cloves. Cravo-de-India or cravinhos. Bolachas . Cookies Carcaça. Small breads. Coco. Coconut. Not common Bolacha de água e sal . Cracker Carapaus. Small fish similar to Cocoa. Cacau Bolinhos. Little balls (croquettes) of fish. Carcóis. Snails. Coelho. (bravo - wild rabbit) Bolo. Ball, or cake. Caranguejo. Crab Coentro. Coriander. Widely used, in Borracho. Pigeon Carapau. contrast to neighboring . Borrego. Lamb, up to young mutton. Caril. Curry powder. Coffee. Café Brains. Miolos, mioleira Carioca. A bica, or expresso, cut with Coguemelos. Mushrooms Braised. Guisado more hot water. Colher. Spoon. Brasa. Coals - thus, grilled over the coals. Carioca de limao Colorau. Hot -type powdered Bread. Pão Carne. Meat pepper. Breaded. Panado Carneiro. Mutton Colorau-doce . Sweet paprika Breakfast. Pequeno Almoço Carpa . Carp Com leite. With milk Broa. Minho cornbread Carrots. Cenouras Com limão. With lemon Broas – miniature sweet –potato cakes, Castanhas. Chestnuts Compota. Jam or conserves made with fine corn-flour Cavala . Mackerel Congro. Eel Brócolos. Brocoli Casa de chá. Tea room Conta. The check Bufinhos de vitela. Slices of in a Caseiro. Home made Cookie. Biscoito or bolacha Madeira sauce. Cataplana. Large copper casserole re - Copo. Glass. Bulhão Pato (Ameijas à). A preparation of sembling a clamshell, generally used Corado. Browned. clams sautéd in their shells with olive for cooking seafood; an Algarve spe - Coriander. Coentro oil, garlic and coriander, named in cialty. Corn. Milho honor of a19th century Portuguese Cauliflower. Couve-flor. Cornmeal. Farina de milho. poet and scholar. Cavaco. Cigale – rock lobster. Cordorniz. Quail. Buzio. Whelk. Cayenne. Pimenta-caiena Corvino. Croaker Butter. Manteiga. Cebola. Onion Costeleta or Costoleta . Chop Cebolada. Onion confit Couve. Cabbage C Cebolinho. Chives Couve-flor. Cauliflower. Cabbage. Couve. Widely used. Also Celery. Aipo Couves de Bruxelas. Brussels sprouts. called repolho Cenouras. Carrots Cover (charge). Serviço . A chicken and rice dish Centeio. Barley. Cozido. Boiled; various boiled meat Cabreiro. Goat Cheese from Castelo Cereja. Cherry dishes Branco area, may be served young Cerveja. Beer Crab. Caranguejo. and “runny” or aged liked Parmesan. Cervejaria . Beer parlor Craca. Barnacle. Cabrito. Kid. Chá . Tea Cravinho or Cravo-de-India . Cloves Cabrito montés. Roebuck Check. A conta Crawfish . Lagosta Caça. Game Cheese. Queijo Crayfish. Langostins Cacau. Cocoa Chefe da mesa . Headwaiter. Cream. Nata Caçao. Shark. Cherimoya. Anona. Crème. Cream soup Cadelinhas. Shellfish Cherne. Stone bass – a lean white fish; Cru. Raw Cake. Bolo. or black grouper. Cucumber. Pepino . Fish, may be cooked with Cherry. Cereja; ginza Curry. Caril shellfish, cooked with onions, toma - Chestnut . Castanha. Custard. Flan toes, garlic. Chicharro. Horse mackerel or carapau. Cutlet. Escalope or costeleta Caldo. Broth. Chicken. Young - frango. Stewing - gal - . Green soup. Another na - inha D tional dish (see Cozido), soup made Chickpea. Grão. Very common in coun - Deer. Veado with a type of kale, or galega. try cooking Dessert. Sobremesa Chila. Type of pumpkin. Dinner. Jantar

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Dobrada. Tripe (à galega - galician style) Fiambre. Boiled ham Grelos. Spring greens. Similar to turnip Doce. Sweet - may be used in the sense Figado. Liver greens of a dessert Figo. Fig Guardanapo. Napkin Dose? Filete. Fillet Guisado. Braised Doces de ovos. Egg-based desserts. Fish. Peixe Doirado or dourada. Dolphin fish. Flan. Baked custard H Duck. Pato Folhado. Filo pastry Hake. Pescada. Duplo. Double Fork. Garfo Ham. Presunto - raw cured - proscuitto Forno. Oven; na forno, oven roasted type E Forte. Strong (coffee, tea) Hare. Lebre Eel. Eiró, congro, lampreia, moreia, or Fraco. Weak (coffee, tea) Hazelnuts. Avelãs enguia Frade ? Herbs. Ervas Eggplant. Beringela Framboesa . Raspberry - not common Herring. Arenque Eiró. Eel Frango. Young chicken Honey. Mel Empada. Small meat or fish pies. Fresco - cold (water) Hors d’oeuvre. Acepipes Empado. Breaded. Frigideira. From the frying pan Hortelá. Mint Encharcada. Dessert. (??) Frio. Cold Horteliça. Fresh vegetables (i.e, not Enchareu . Guellyfish or guelly jack. Frito. Fried dried) Enchova. Blue fish. Fruta deliciosa. Cerimar or philodendron Hot. Quente. Enchido. Sausage fruit. I Enguia. Small eel. Frutas. Fruit; doce - preserved, sêca, Ice. Gelo Enrolado. Rolled. dried Ice Cream. Gelado Entrecosta. Rumpsteak or hearty ribs; Fumado. Smoked; often smoked fish. Iogurte. Yogurt depends on context! Espardate fumado is a specialty of the Iscas. Liver dish Entrescosto no currasco - Grilled country- Azeitão town of Sesimbra. style pork ribs Funcho. Fennel J Ervas. Herbs Jam. Compota Ervilhas. Green peas G Jantar. Dinner Escalfados . Poached Galão. Coffee with a great deal of hot Javali. Wild boar Escalope. Scallop of meat or chicken. milk; may be claro or oscuro Joaquinzinhos. Whitebait Espada. Scabbard fish Galega. Kale Juice. Sumo Espadarte. Swordfish Galinha. Stewing hen Esparguete. Spaghetti Gambas. Prawns. If served a bowl on K Espargo. Asparagus being seated, ask for them to be re - Kidneys. Rins Esparregado. Greens sauteed with garlic moved if you are not interested, or Knife. Faca in you will be charged - as you will be for . Skewered, grilled meat or fish, other appetizers L a Madeira specialty. Game. Caça Lagartinho de porco. Espinafres. Spinach Ganso. Goose. Lagavante. Lobster Esta bem. It’s good. Garado. Skipjack fish. Lagosta. Lobster. Spiny lobster taken off Estrelados. Fried (eggs) Garfo. Fork Portugal; always expensive. May also Entremeada. Streaky fat Garlic. Alho -widely used in cooking mean crawfish. Estufado. Stewed; or the itself Garoto (claro). Coffee with milk; garoto Lagostim. Norway lobster; crayfish Évora. Alentajo — sheep’s cheese, eaten oscuro, with less milk Lamb. Anho, borrego either fresh or fully cured to a bite. Garoupa. Grouper fish Lampreia. Eel Garrafa. Bottle Lampreia de ovos. Egg sweet F Gelado. Ice cream Lanche. Snack, or high tea Faca. Knife Gelo. Iice - without ice, sem gelo Langostins. Crayfish Faisão. Pheasant Gengibre. Ginger. Another of the spices Lapas. Limpets; common in the Azores; . Thin pork sausage; Farinheira brought by Vasco da Gama; not as flavorful and quite chewy. preta, common as cinnamon Laranja. Orange Farófias. Floating islands – an old-fash - Giblets. Miúdos. Lard . Banha ioned dessert of custard topped with Ginginha Lebre. Hare egg-white merengues. Ginja. Cherry. Leek. Alho francês Fatia. Slice (of cake) Goose. Ganso Legumes. Vegetables Fatias. Egg sweet Goraz. Bream (redbream) Leitão. Suckling pig. Assado - roasted. A Fava. Broad bean Grão. Chickpeas/garbanzos specialty of Mealhada, north of Coim - Feijão. Bean Grapefruit. Toranja bra. Leitão a Bairrada – roasted. Fennel. Funcho (Madeira’s capital is Grapes. Uvas Leite. Milk named Funchal from the wild fennel Gratinado. Gratinéed Lentilhas. Lentils found there)

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Lettuce. Alface Migas. Dish of breadcrumbs cooked in Pão-doce . Sweet bread Lima. Lime drippings, with bits of meat or egg Pão torrado. Toast Limão. Lemon Milho. Corn Pãozinho. Roll Limão verde. Lime Milho frito. Fried corn bread Papaya. Mamão or papaia. Lime. Lima or limão verde Milk. Leite Paprika. Colorau/doce Lingua. Tongue Minced. Picado Pargo. Sea bream Linguadinhos (del rio) Small fresh-water Mint. Hortelá . Salsa sole, fried (eat the whole thing like a Miolos, Mioleira. Brains Passionfruit . Maracuja potato chip) Miúdos. Giblets Pastéis. Egg pastries Linguado. Sole Mohlo. Sauce Pastelaria. Pastry shop Linguiça. Thin spicy sausage . A merengue caramel custard . Salt cod fritters – an Algarve Lista dos vinhos. Wine list dessert with several variations, such as speciality but served all over Portugal, Liver. Figado ground almonds. usually as a snack or appetizer. Lobster. Lagavante, the fullsize lobster, Monkfish . Lota or Tamboril Pato. Duck always expensive; lagosta or lagostim Moreia. Moray eel. Peach. Piessego are smaller lobsters, also expensive. Morango. Strawberry Peanuts. Amendoims Rock lobster is cavaco. Morcela. Blood sausage Pear . Pêra Lombarda Morno. Warm Peas. Ervilhas Lombo. Loin of beef, pork, veal Mostarda. Mustard Peixaria . Fish market Lombinhos. Small loin cuts Mushrooms. Cogumelos Peixe. Fish Loquat . Néspera. . Mexilhões Peixe Galo Lota . Monkfish Mutton. Carneiro Pepino . Cucumber Louro. Bay leaf Pepper. Pimenta, pimentão, or grão de Lucio. Pike N pimenta Lula . Nabiças. Turnip greens Pequeno almoço. Breakfast Lunch . Almoço Nabo. Turnip Perceves. Barnacles Naco. Chunk Perdiz. Partridge M Naco de boi grelhado. Grilled beef. Perna. Leg Maça. Apple Napkin. Guardanapo. Perú. Turkey Maçapão. Marzipan Nas Brasas. On the coals Pescada. Hake Macaroons. Massapães Nata. Cream. Pescadinha. Whiting Mackerel. Cavala Natural. Room temperature (water) Pêssego. Peach Mal passado. Medium rare; muito mal Néspera. Loquat. Petiscos. Nibbles, generally with drinks passado - really rare Novilho. Young beef Pheasant. Faisão Mamão. Papaya Noz. Nuts, usually walnut Picada. Minced Manga. Mango Noz-moscada . Nutmeg Picanha. A Brazilian speciality - flavorful Maracujá. Passionfruit O steak cut from the rump – no exact US Manjericão. Basil equivalent. Oats. Aveia Manteiga. Butter Pigeon. Pombo, Borracho . Polvo Manteiga com salsa & alho. Butter Pimenta. Pepper Olive oil. Azeite flavored with parsley and garlic Pimentão. Generally a sweet red bell Olive. Azeitona Margarina. Margarine pepper Onion. Cebola Mariscada. Shellfish and rice dish Pineapple. Ananás or abacaxi. Orange. Laranja Mariscos. Shellfish Piri-piri. Picante sauce from Angola; also Oregão. Marmelada. Marmelade, or quince paste peri-peri. Ostras. Oysters Marzipan. Maçapão Plate. Prato Ovo. Egg Massapães. Macaroons Plum. Ameixa Ovo Estrelado. Fried Egg Meat. Carne. Poached. Escalfado Meatballs. Almondegas. P Polvo. Octopus Medronho. Strawberry tree fruit, one Padaria. Bakery Pombo. Pigeon source of aguardente . Lightly smoked pork sausage Pomegranate. Roma. Mel. Honey Panado. Breaded Porco. Pork Melão. Melon (perhaps com ) Panela. Kettle Porco à alentejana. Pork served with Melancia. Watermelon Pão. Bread clams, and fresh coriander. Meluza??? Pão-de-ló. Porco com castanhas. Pork with chest - Menu. Ementa (fixed meal) Pão da mafra. Sliced bread nuts - a northestern dish. Merendeiras. Fresh sheep cheese in olive Pão de São Antonio – a small roll like a Posta. In a single piece (meat) oil ciabatta Potato. Batata Mexilhãos or Mexilhões. Mussels Pão de São Lourenço –bread loaves lar - Poultry. Aves Miga. Crumb ger than individual rolls Prato. Plate

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Prawns. Gambas mixed with sugar,butter and cookie Tamboril. Monkfish Pregado. Turbot crumbs, and sliced like salame. Tasca. Tavern Prego de pão beefsteak sandwich Salgado. Salty Tea. Chá Presunto. Dry-cured ham Salada. Salad Tenro. Tender Púcara. Earthenware dish in which birds Salmão. Salmon Tomar. Tiny sheep cheeses, fairly dry or game are cooked Salmonete. Red mullet and nutty Puchera. Variation of above; frango na Salpiçao. Pork, more akin to pickled than Tomatada. Tomato sauce, or tomato puchera, stewed chicken. smoked meat spread for bread as appetizer Pudim. Creme caramel Salsa. Parsley Tomate. Tomato Pumpkin. Abóbora; in the north, also jer - Salsichas. Tongue. Lingua imu Salva. Sage Toranja. Grapefruit Sande. Sandwich Torrado. Toast Q Sandwich. Sande Torresmos. Lardons. Quail. Cordorniz. Santola. Spider crab Torta. Torte or cake Queijada. Egg sweet Sapoteira. Large crab like Dungeness Tosta. Toasted sandwich; Tosta Mista, Queijo. Cheese Sarda. Mackerel ham and cheese sandwich, similar to Queijo da Ilha. Cheddar-like cheese from Sardinha. the “croque monsieur.” São Jorge; also called Queijo da Terra Sargo. Variously translated as porgy; Toucinho. Bacon Queijo da Serra. Brie-like cheese white seabream Toucinho do Céu. “Bacon from Heaven Quente - Hot Sarrabulho. A rice stew, generally with – a rich dessert of eggs, sugar and R pork but may be made with seafood; ground almonds, generally flavored Sausages. Salsichas with cinnamon. Egg sweet Rabaçal. Sheep and goat’s cheese, semi- Sável. Shad Tremoços. Salted gourd seeds soft Scallops. Vieiras Tripas. Tripe Rabanetes. Radishes Secretos de porco. Bits of lean pork belly Trufa. Truffle Rabbit. Coelho Sericaia. Egg yolk and cinnamon dessert. Truta. Trout Rabo de boi. Oxtail stew Serpa. Alentejo Cheese similar to Beja Tuna. Atum Radishes. Rabenetes and Évora Turbot. Pregado, Rodovalho Raia. Skate Serviço Incluído. Service charge in - Turnip. Nabo Rancosa. A dessert (???) cluded, whether so stated or not. Turnip Greens. Nabiças Raspberry. Framboesa Shark. Bicuda is baracuda. Caçao also Reacheado. Stuffed seen. U Recheio. Stuffing Shellfish. Mariscos Uva. Grape Refogado. Refrito of onions and garlic in Shrimp. Camarão olive oil V Snails. Caracóis Refrigerante. Soft drink Vaca. Beef Sobremesa. Dessert Repolho. White cabbage Vagens. Green or runner beans Soft drink. Refrigerante Requeijão. White farmer’s cheese, may Vanilla. Baunilha. Not common Sopa. Soup be eaten with cinnamon, or with Veado. Deer Sopa de Pedra. Stone soup; a rich veget - honey and nuts, as dessert Veal. Vitela able soup Rice. Arroz Vegetables. Legumes Sorrel. Azada Rins. Kidneys Vermicelli. Spinach. Espinafres Rissóis. Deep fried pastry cases Vieiras. Scallops Spoon. Colher. Robalo. Sea bass (lubina) Vinagre. Vinegar Stew. Estufado Rodovalho. Turbot Vinho. Wine; da casa, House wine Strawberry. Morango Rojões. Chunks of meat stewed with gar - Vitela. Veal Stuffing. Recheio nish of vegetables Minho/Tras-os- Suckling pig. Leitão Montes area. W Sugar. Açucar Roma. Pomegranate Warm. Morno Sumo. Juice Rosemary. Alecrim or rosemaninho Water. Água. Some labels: Luso (still), Suspiros. Merengues. Roupa Velha. Stew; literally, “old Castello (com gas) Monchique (still), Sweet potato. Batata doce. clothes.” Vimeiro (both), Carvalhelos (sparkling) Sweetbreads. Ruivo. Rainbow trout. and Vidago (sparkling). Syrup. Xarope Rumpsteak. Alcatra. Watercress . Agriões T Watermelon. Melancia. S Whelk. Buzio. Tábua. Tabla - plate - of cheeses. Saffron. Açafrão Whitebait . Joaquinzinhos Tainha. Grey mullet Sal. Salt Tamalho. Thyme Salame de chocolate. Yes, Chocolate X Tâmaras. Dates Salame – a thick roll of chocolate Xarope. Syrup Tangerinas. Tangerines

Copywrite 2011 by Marshall Carter-Tripp Guide to Food in Portugal

Y Yogurt . Iogurte

Coffee reira produces the Barca Velha, long matured and the most ex - pensive of . Quinta do Côtto “Grande Escolha” Uma bica. A café solo, or expresso. is a competitor. Sogrape, the originator of Mateus, has several Bica llena. A little more coffee to fill up the expresso cup. new labels, including Mateus Signature. Quinta da Rosa and Uma carioca. With a bit more water added to the bica llena. Alta da Guia (white) are also fine choices. In Lamego Raposeira Uma italiana. Really strong bica. makes sparkling wines, and Schramsberg is producing a spark - Uma meia (my-yah) de leite. Half coffee, half milk. ling wine in Alijó, called Vértice.. Portas Dom Dinas was excel - Um garoto escuro. Coffee with a dash of milk. lent. Um garoto claro Coffee with more milk. Below Porto is the granite soil Dão region, which produces Um galão. A glass of mostly milk with coffee. Again, can be a full-bodied red, and a small amount (10 percent) of white, claro or escuro. which should be drunk young. Sogrape is at work here at Quinta das Carvalhais, and Duque de Viseu and Grão Vasco are Food by Region: Character and special good. Look also for Casa da Insua, Casal de Tonda, Quinta da Seradp and Quinta de Saes. Grapes include Encruzado, Assario, dishes Cerceal, Touriga Nacional, Tinta Roriz, Alfrodheiro and Jaen. Pi - The North . In the Minho, fish from both river and sea; in pas reserva 92 (Sogrape) was excellent. the Tras-os-Montes, pork predominates. Bacalhau à Trans - montana, cooked with cured pork or chouriço, white wine, gar - The Center . Bairrada wine comes from the Beiras area, lic, parsley,and tomatoes; in Porto, a Gomes de Sá, with onions, which has been producing wine for hundreds of years. Its red boiled potatoes and garlic, garnished with hard-boiled eggs and grape is the Baga, an intense red rivalling the Dão. Whites are olives. In the South, seafood - tuna, sardines; inland, goat, lamb less common and not particularly recommended (excluding a aand pork - acorn-fed pigs. Almonds, oranges, figs, and olives sparking version). Sogrape and Aliança are the main producers. abound. In the central area, cheeses, melons, shellfish, kid and Look for estate wines of Luis Pato and Quinta do Carvalinho. lamb. Bucelas, a white, is produced northwest of Lisbon, using the Arinto grape to turn out a flinty wine that many writers com - pare with Chablis. Thomas Jefferson was a fan of this wine, as Wine was the Duke of Wellington. Colares is a small area west of Lis - Portugal is the world’s sixth-largest wine producer in the bon, which produces both reds and whites in sand dunes; the world, despite its small size. The world’s first wine region, the former are full-bodied and high in tannin while the whites are Douro, was denominated in 1756. dry maduro wines. The reds were once considered the finest of Portuguese wines offer tremendous value for their price. Portugal, and efforts are underway to revitalize this area. A forti - Several are unique to the country: Port and Madeira , both in fied wine, Carcavelos, also was once a sensation, and producers various forms, and the vinho verde , or young slightly sparkling are investing in this again as well. Finally, Quinta de Pancas is wine of the north. Quality has improved since the entrance into growing Cabernet and Chardonnay just north of Lisbon in the the EU in 1986, and there are several DOCs. Portugal’s many mi - Alenquer. croclimates and its many indigenous grape varieties (over 200) make for a wide range of wines to be sampled and enjoyed by The South . Setúbal on the Arrábida peninsula produces a wine-lovers here. fine Moscatel dessert wine. The grape from which it is made is thought to have been brought by the Phoenicians two thousand The regions and their wine years ago. Periquita red grapes are used by Fonseca for an ex - cellent light red. J.P. Vinhos is also producing a number of wines The North . The Minho is the home of the vinho verde, with cutting-edge technology. usually white but sometimes red. Grapes are grown high on Further east are the Ribatejo and Alentejo areas, along the stakes 6 ft tall or more and are picked while still immature. Fer - banks of the Tejo. Ribatejo grows both red and white wines. mentation occurs in the bottle. Much of the wine is blended; Reds are soft and fruity; look for Coruche area producers. good producers in clude Casal Garcia, Vinha Verde, Tamega and Quinta da Lagoalva de Cima and Falcoaria are good choices;Ser - Gatão. Estate bottlers include Casa de Sezim, Solar das Bouças, radayre - Mountain Air - is pleasantly light. Alentejo wines are Quinta de Azevedo, Quinta de São Cláudio, Tormes, Paço do among Portugal’s best, and newly high-tech. Redondo, Moura Teixeiró and Quinta de Luou. Quinta da Aveleda offers verdes and Borba all are good sources. Quinta do Carmo has drawn from specific varieties. In the very northern-most part of the re - Rothschild investment and is one of the many good estate gion are the alvarinho grapes (akin to the Albariño of ), wines. Try also the José de Sousa “Tinta Velho, Tapado do with good ones from Palácio de Brejoeira, Quinta da Pedra, Mor - Chaves, and Mouchão. Finally, in the Algarve on the south gadio da Torre, Quinta de Alberiz, Forum Prior do Crato and coast, Lagoa wines are the newest DOC, with whites best drunk Soalheiro. The red Verde wines are excellent with spicy food. on the spot with local seafood. Along the Douro river is the oldest denominated region, or região demarcada, the first such denomination in the world. Fer -

Copywrite 2011 by Marshall Carter-Tripp Guide to Food in Portugal

The Azores . In the Azores, new wine technology is pro - Licoroso - fortified ducing some very nice whites in the volcanic soils of the islands. Maduro - vat aged Terras de Lava from Pico is one denomination worth trying. Quinta – estate (single vineyard wines) Reserva means a wine from an outstanding year Madeira . Best known for the fortified wines of the same Rosado - Rosé name, but now also producing some table wines Seco - dry Tinto - red Port and Madeira Vinha - Vineyard Vinho Espumante - Sparkling Wine Port is both aperitif and dessert wine. It is bottled young, Vinho Espumoso - Artificially carbonated sparkling wine or left in the cask to lose fruitiness and color. Vintage Port is the Vinhos de Qualidade Produzidos em Regiões Determindas - best of the first type, bottled two years after the harvest in the VQPRD. An EU term identifying wines protypical of their re - best years. This may last for a hundred years or more. Some gion, and often seen on IPR wines as an additional indicator of good years: 1970, 1975, 1997, 1978, 1980, 1982, 1983, 1985, quality. 1991, 1992, 1994, 1995, 1997, 1999, 2000 and 2003. The Vinho Regional - Also indicative of typical character for a region, younger ones can be bought and held for years, to reach their generally broader than the PQPRD. Alentejo, Ribatejo, Ex - full peak. tremadura. . Late-Bottled is released after four to six years. In the Vinho da Mesa. Table wine. No vintage year. second type, Tawny is the best. Indications of age are given: 10, 20, 30 or 40 years old. Colheita is Tawny from only one year. If See www.viniportugal.pt for more information on Por- no age is given, it is generally 3 years old. White port is usually tuguese wines. dry or medium-dry (apertif) or sweet (Lágrima dessert wine).

Madeira wines are named after the grapes. Driest is Ser - cial. Drink chilled as aperitif or with shellfish. Verdelho, medi - um, also good with soup. Bual, medium sweet, for chocolate. And Malmsey, for desserts. You may also see Finest, Choice, Rich and Rainwater classes. These wines are given a special age - ing process, intended to duplicate the effect of long sea voyages through tropical climates, which gave the wines their special character. A vintage Madeira is aged for at least twenty years.

Reading the Label Adamado or doce - sweet Adega - winery Branco - white Bruto - dry, sparkling Casta - Grape variety Clarete - bordeaux-style wine. Claro - new or nouveau wine. Colheita – vintage or harvest year. Doce – sweet. Donominação de origem controlado (DOC) - apellation con - trolée; may also be seen as regão demarcada, or R.D. In - cludes Porto, Douro, Dão, Vinho Verde, Bairradca, Madeira. Encorpado - Full bodied Engarrafado na origem - estate bottled.Generoso. Stronger apéritif or dessert wine Escolha - Choice/Selection Espumante – sparkling. Estágio. Bottle aged. Garrafa - Bottle Garrrafeira - aged in cask at least two years, in the bottle at least one year. Also a wine shop Indicaçao de Proveniência Regulamentada (IPR) another control for origin, by smaller region. Alenquer, Borba, Reguengos, Portalegre are typical. Ligeiro - light

Copywrite 2011 by Marshall Carter-Tripp