#port wine

[huariqueje]

Still Life with a Port carafe - Daniel Bodziak , 2000.

Brazilian, b. 1971 -

Oil on canvas , 40 x 30 cm.

[floridaboiler]

HAPPY INTERNATIONAL PORT WINE DAY!!! International Port Wine Day is a day dedicated to celebrating the rich history and unique taste of Port Wine. This day is observed annually and invites wine enthusiasts and connoisseurs worldwide to appreciate this distinctive fortified wine

Source - https://mewe.com/p/bikinisummer

[nuagederose]

🫧 mermay 2024 // day 22: Porto, Portugal 🫧

“gabriela” 🧜🏽‍♀️🇵🇹

ig: badmotorartist

[cocktailcatalog]

Turn Down Service

[ltwilliammowett]

Rabelo Boats

One wine was particularly popular on board the Royal Navy and that was port. From the 18th century onwards, this was exported particularly intensively from Portugal and special boats were used for this purpose, the so-called Rabelo boats.

(x)

The Rabelo boats are flat boats that transported the casks of port wine from the vineyards of the Douro Valley in Portugal to the port wine cellars in Vila Nova de Gaia, and have done so since the 10th century. As boats navigating a particularly turbulent river, they were difficult to manoeuvre and therefore required experienced seamen - about 7 to 12 per boat to ensure that the precious wine reached the port safely.

A Rabelo on the Rio Douro (x)

A boat was between 19-23m long and had no keel to sail in the shallows, the main sail being a square sail. A long rudder over the stern, the espadela, was used to manoeuvre the boat, with the sailors standing on a wooden structure called apégadas.  From there, it was easier to steer the boat and control the water currents and unexpected obstacles.

The last Rabelos in use (x)

It was possible to get to the wine cellars by sail, but the boats had to be pulled back. The boats were pulled by pack animals or humans along towpaths, so-called caminhos de sirga, on the banks of the river. And to prevent the boats from hitting the rocks, the sailors used long tools made of wood and iron called bicheiros.

(x)

Because of these very difficult conditions, these men were also allowed to call themselves sailors, something that was otherwise only reserved for those who sailed the high seas. The boats became obsolete, however, when the Douro railway and adequate roads were built in 1887, which made transport easier. The boats have not completely disappeared, however, they are still used today but for regattas and tourist tours.

[acommonloon]

The walk from our apartment up to Graham’s was challenging. It was so worth it.

I cannot adequately describe the stunning beauty of the Graham Lodge or how much I enjoyed our tour, tasting, and meal there. It will forever be a favorite experience.

[thecatfortress]

Porto, Portugal

I recently travelled to Portugal with my wife, I really liked this city the best

the historic tile work from portugal is something I've really liked for a long time, getting to see so much of it was a great time!

also port wine is great

[uglyisthefuture]

AFTER.LUNCH…

[betterlifecreations]

Wine Regions, Port wine

Discovering the Charm of Port Wine: A Guide to Visiting Porto Wineries.

Planning a trip to Porto and want to experience the best of its wine culture? Learn everything you need to know about visiting Port wine wineries and tastings.

Looking for a unique and authentic wine-tasting experience? Explore Portugal's Douro Valley, the home of the world-renowned Port wine, and discover its breathtaking landscapes and rich cultural heritage.

Douro Valley with the incredible Landscape up to 1000m mountains around and the main River crossing the Valley

Ready to indulge in the rich flavors and aromas of Port wine? Join a wine-tasting tour in Porto and discover the secrets of its unique taste and aroma profiles. Here are the typical types from white to red Ruby and Rose and aromas depending on the age:

Wine Tree Calem Types white to red Ruby and Rose and aromas depending on the age

Want to make the most of your wine-loving trip to Porto? Check out our comprehensive guide to the city's best wineries, bars, restaurants, and cultural attractions, and get ready to fall in love with its unique charm and beauty 🥰😍 Enjoy!

The View and the picture speaks for himself I believe :)

[timmurleyart]

Amazing blue tile house in Porto. 🏠🟦🛤️

[wineworldnews]

1994 Vintage and colheita Port: One for the ages

[cocktailcatalog]

Brandy Sangaree

[ranthaven]

Ugh. Children. Picky eaters.

my toddler is 3 years old and wont eat anything other than fine porterhouse steaks and sweet port wine

[cuddling-siren]

got a fave wine?

Port wines! Not the tawny, syrupy kind but definitely sweet Ruby ports especially when it’s made from more flavorful varietals like mouvedre, Cabernet franc, or zinfandel ! 💕

Plus I get tipsy a lot faster that way since they’re fortified with cognac 🤭

[rabbitcruiser]

Food on Board

Switzerland has a strong and ancestral dairy farming and cheesemaking tradition. The breeding of cattle, sheep and goats for milk is attested in the Neolithic period and, since Antiquity, cheese has been exported from the Alpine regions. The rugged nature of the country makes approximately 80% of the agricultural land unsuitable for cultivation, which is therefore mainly exploited for cattle and sheep farming. This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura and on the Swiss Plateau.

Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine.

Cheese is a food of high nutritional value, composed of proteins, lipids, water and mineral salts, made from cow's milk (cattle), sheep's milk or goat's milk, to which has been added lactic ferments or rennet. In Switzerland, over 475 varieties of cheese are produced, in a wide variety of flavors, textures, and forms. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk.

Cheese is considered to be part of Switzerland's national heritage. It has become, together with chocolate, an archetypal Swiss food product. Swiss cheeses are known around the world for their flavour and authenticity. The export of these cheeses, some 40% of production in 2019, is also economically important for Switzerland. Each year, the Swiss themselves consume at least 22 kg of the dairy product per capita.

The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character. These notably include Emmental, Gruyère, Appenzeller and Sbrinz (the hardest), among many others. These are traditionally made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life. They were also robust enough for transportation. Gruyère and Emmental are sometimes referred to as the "kings of cheeses".

Among notable hard but softer cheeses are Vacherin Fribourgeois and Raclette. A large number of other cheeses, called Mutschli are also made throughout Switzerland. In the same category is the Formaggella.

Soft cheeses notably include Vacherin Mont d'Or. Numerous local variants of Tommes are also made in western Switzerland.

Ziger or Sérac is the most notable example of fresh cheese. It is the by-product of the manufacture of cooked pressed cheeses, such as Gruyère or Emmental. It was also a staple food for mountain dwellers. Goat milk is often used for fresh cheeses, especially in southern Switzerland. Quark cheese is also very popular in Switzerland.

Cheese is commonly used in Swiss cuisine. Fondue and Raclette, which are melted cheese dishes, have become among the most popular dishes in the country.

Source: Wikipedia

[davidwhornii-blog]

Herb Crusted Whole Bison Tenderloin with Mushrooms and Port Wine Sauce

Pan seared and roasted, the Herb Crusted Whole Bison Tenderloin is sliced and drizzled with a seductive Port Wine Sauce before serving on a bed of mushrooms. It is truly a meal to remember and will likely be part of the family traditions for years to come.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to: