It was a pretty 30-min drive (took a while because I was the one driving). When we got there, Boyer was making the rounds talking to students and other restaurant customers. It was too funny running into him this week - my dad had seen Boyer in Williamsburg, VA - clear across the state, 2 nights before!
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| Finally met Professor Boyer |
Wednesday's night theme was Portugal. The waiter brought out the 3 wines - an Alvarinho, a red blend, and a port. I sipped each before the food arrived to get an idea of how the wines tasted without the food.
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| Tasting Menu |
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| Wine selection from left to right - Alvarinho, red blend, and port |
I enjoyed the Alvarinho (2013, Conde Villar). The menu described it as having "elegant floral scents paired with pleasant and fresh fragrances of lemon...combined with tropical aromas, nice structure with a fully body and soft feel." It had a very yellow color - my boyfriend vocalized it best, "it looks like pee." It was pleasantly effervescent, had a lemon peel aspect and could be an enjoyable sipping wine.
The Red Portuguese Blend (Dao - Quinta das Camelia) was also very intriguing. It was described as a "dark ruby-purple. Fragrant floral nose with hints of evergreen." I picked up the pine-y-ness, and an almost Windex smell at the end. It was also oaky and floral on the tongue.
The Port (Ferrera, 2005) was pleasant as well. I don't enjoy sweet wines or fortified wines much beyond the occasional glass of sherry, but this had a very crisp, fruity aspect. It had a golden honey feel, and looked like liquid gold or honey.
While waiting for the food, my boyfriend and I talked for a bit and looked around. The restaurant itself was very pretty. Definitely out in the middle of nowhere, but worth the drive.
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| Palisades Restaurant - seating area |
The food finally arrived - very simple presentation.
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| Top - Caldo Verde Bottom Right - Rojoes Left - Queljadas |
We tried the food on its own, then with the wine. The caldo verde is best described as a "Portuguese green soup". It was delicious! Very hearty, and to quote the boyfriend again "just like momma made it." With the Alvarinho, it brought out the citrus in the wine. It also calmed the wine so it wasn't overly acidic.
The "rojoes" or pork, was phenomenal. It was slow cooked with garlic and wine. On its own I could have eaten an entire bowl of it. With the red blend wine, it made the pork seem more hearty and gamey. It also made the wine taste more oaky.
The dessert was pretty good, the cake seemed a little dry but it was really good. It was like a yellow cupcake, topped with a berry jam and an unsweetened whipped cream. On its own it was light and delightful. With the port, the fortified wine rounded out the flavors and made the dessert seem fuller. The port had a very crisp finish that almost cleansed the palate.
Overall a fantastic experience! I would definitely return for a full meal.
The "rojoes" or pork, was phenomenal. It was slow cooked with garlic and wine. On its own I could have eaten an entire bowl of it. With the red blend wine, it made the pork seem more hearty and gamey. It also made the wine taste more oaky.
The dessert was pretty good, the cake seemed a little dry but it was really good. It was like a yellow cupcake, topped with a berry jam and an unsweetened whipped cream. On its own it was light and delightful. With the port, the fortified wine rounded out the flavors and made the dessert seem fuller. The port had a very crisp finish that almost cleansed the palate.
Overall a fantastic experience! I would definitely return for a full meal.
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