Blog

Smashing Port Wine Tradition

Wednesday, 29 July 2009 17:08

AddThis Social Bookmark Button
Port Wine after 250 years is reinventing itself with the Porto tonic -a tasty alternative to the Gin and Tonic! There are several variant possible some like 1/2 white Porto ,1/2 tonic water, ice and lemon . Some like it with tawny, and no lemon... You be the judge. The point is, you don't have to have your port straight, think of the new Pink Port from Croft. Why limit yourself - Porto can be enjoyed chilled, over ice or mixed. Try one of these delicious cocktails, and enjoy Porto in a different way. In recent years, Port Wine producers have been finding ideas and new ways to sell their wines, keeping the R&D departments on their toes. Now, Real Companhia Velha has a CaipiRoyal. Think Brazilian Caipirinha meets Royal Oporto; it is the blend of extra dry white port, crushed ice, lime and fruit juice such as strawberry, pineapple or lemon. Real Companhia Velha launched it in restaurants/bars in Porto, Lisbon and Algarve; and Offley offers the Offley Caipi Porto made with 7,5ck White Offley, 1/2 Lima and a spoon of sugar. Caipi Sandeman:   7,5 cl of Sandeman White Porto; 1/2 lime, macerated; 1 teaspoon of sugar; Crushed ice - Prepare and serve in a caipirinha glass. Cut the lime into 4 chunks. With a spoon gently crush the lime against the bottom and sides of the glass. Add the sugar. Top-off with crushed ice and add Sandeman White Porto. Stir well and serve with a straw.Sandeman Bliss: 5 cl Sandeman Tawny Porto; 2 orange slices, macerated; Cinnamon (to taste); Grated orange zest (to taste); Ice cubes; Sparkling lemon water - Prepare and serve in a long drink glass. Fill the glass with ice. Add the ingredients and top-off with sparkling lemon water. Stir well. Garnish with an orange wedge and a cinnamon stick. Sandeman Cosmo: 1 part Sandeman Founders Reserve Porto; 2 parts vodka (well-chilled); 1/2 part Triple Sec; 1/2 part lime juice; Splash of cranberry juice - Using a shaker, mix the ingredients and serve in a well-chilled vermouth cocktail glass.Port in a Storm: a basic mixture of Port and Brandy topped with dry red wine.
 

Sol Meliá Summer Specials

Tuesday, 28 July 2009 18:10

AddThis Social Bookmark Button
For those looking for a late summer get-a-way, there are still plenty of deals out there. The hotel and resort chain Sol Meliá is offering discounted rates at their Tryp and Meliá hotels throughout Portugal until September 15, 2009. Depending upon the hotel, rates are fixed at between 60 and 80 Euros per night for up to two guests. Select hotels also offer breakfast with the room rates. Travelers can chose from 10 different locations, in some of Portugal's top tourist destinations, including the cities of Lisbon, Coimbra, Porto and Funchal on the Atlantic island of Madeira. Other options include Montijo, Lousã, Aveiro, Castelo Branco, Caparica and Covilhã, a town in the heart of the Serra da Estrela mountain region.
 

Sol Meliá Summer Specials

Tuesday, 28 July 2009 18:10

AddThis Social Bookmark Button
For those looking for a late summer get-a-way, there are still plenty of deals out there. The hotel and resort chain Sol Meliá is offering discounted rates at their Tryp and Meliá hotels throughout Portugal until September 15, 2009. Depending upon the hotel, rates are fixed at between 60 and 80 Euros per night for up to two guests. Select hotels also offer breakfast with the room rates. Travelers can chose from 10 different locations, in some of Portugal's top tourist destinations, including the cities of Lisbon, Coimbra, Porto and Funchal on the Atlantic island of Madeira. Other options include Montijo, Lousã, Aveiro, Castelo Branco, Caparica and Covilhã, a town in the heart of the Serra da Estrela mountain region.
 

Oldest fossils in the Azores found on Santa Maria

Sunday, 26 July 2009 20:52

AddThis Social Bookmark Button
Three new fossil have been unearthed on the Azores islands of Santa Maria. Two date to the Pleistocene era, about 117-130 thousands year ago. The third is some 5 million years old.-the end of the Miocene . This was outlined at the recent VI International Workshop "Paleontology in Atlantic Islands" - looking at the study of the Miocene fossils sharks, on the study of the raised submarine platforms, and on the dating of most of the outcrops.

 

Volcano Cooking Quality

Friday, 24 July 2009 19:46

AddThis Social Bookmark Button
At Furnas, on Sao Miguel in the Azores, the famous Cozido das Furnas is a boiled dinner of local vegetables, sausages, and meat cooked for 5-6 hours in an active geyser Now, the meal is being certified for quality and authenticity. The Terra Nostra Garden Hotel, where the restaurant’s menu features cozido, a combination of meats and vegetables cooked in the ground by volcanic steam. If you’re not a meat-eater, try the fish—it’s always astoundingly fresh, thanks to the deep waters that surround the islands. http://www.visitazores.org/
 

More Articles...

Page 318 of 362

«StartPrev311312313314315316317318319320NextEnd»