Before we discuss the topic of Port or Porto, we must first consider its source. Portugal is not just a country, a language or a people. It is a long history of life in and outside of the country itself. Portugal is an “old world” country and has been influenced by travelers and invaders alike through its history.
Portugal is the western most country of mainland Europe. It is bordered by the Atlantic Ocean to the west and south and by Spain to the north and east. According to Wikipedia, Portugal “is among the world’s 20 highest rated countries in terms of quality of life. (I think I might check that out.) Portugal has a Mediterranean climate that lends itself to a particular type of industry-wine making.
Any conversation about Portugal must include its wine. Portugal has been known for its wines for hundreds of years. It exported wine to Rome during the time of the Roman Empire and in 2003 was in the top ten of wine producing countries. Have you ever wondered where Port wine acquired its name? Port wine is one of the most widely exported from Portugal. The grapes for this wine require a specific soil and climate such as in the Douro Valley of Portugal. From there it is exported out of the city of Porto. Aha!
Port wines have a distinct processing method. Brandy is added to the wine before it is set to age. Port is usually sweet, but can be dry or semi dry. Reds are the most common and are usually served with deserts. Since port wine is one of Portugal’s claims to fame, in Europe, no other manufacturing company may use the term port on their labels. In the United States, the Portuguese-made product must be labeled Porto or Vinho do Porto, so the buyer will know the difference.
What some may term the typical Portuguese drink (popular in most tourist spots) is Sangría. It is a wine punch common to Portugal and Spain. The word sangría comes from the Spanish sangre meaning blood. If white wine is used, it is called sangría blanca. A basic recipie for sangria would be as follows:
·(optional)
· carbonated water (optional)
Whichever fruit is used, it is cut into small cubes and all ingredients except the carbonation are mixed together. The mixture is placed in the refrigerator for several houses to allow the flavors to co-mingle. This author likes to strain out the fruit after the flavors are married, but not everyone does. If using it, add the carbonated water just before serving.
If you become a sangria fan, you may want to invest in a special sangria serving decanter that holds ice in a separate space away from the “punch” so it doesn’t water down. Of course, you can purchase bottled sangria, but the taste is decidedly different and the preparation can be part of the party. In parts of southern Spain, a recipe for sangria called “zurra” is made with nectarines and peaches. Those of you who have traveled to Mexico may be familiar with sangria. Just know that it originated in the Mediterranean, not south of the border.
Speaking of south of the border did you know that the official language of Brazil is Portuguese? How did that happen? It is widely accepted that the first European to set foot in Brazil was Pedro Alvares Cabral, a Portuguese, in April of 1500. Brazil was part of the Portuguese empire from 1763 – 1822. It could hardly help but be influences and take on traditions of Portugal. Maybe Brazilian drinks could be interesting. I’m off to check it out!
