Know much about port wine? You might remember it best as that stuff your grandmother used to drink – or the cause of the worst hangovers you had during your university days – but proper port is something quite different.
Colheitas is dedicated to getting that message out there; the port specialists have been bringing attention to the underrated Portuguese wine since 2010. The highlights of Colheitas’ portfolio are late bottled vintage (LBV) port (made with the grapes of a single harvest with four to six years of ageing), vintage port (made with the grapes of a single harvest during a declared vintage year with two to three years of ageing) and Colheita port (made with grapes of a single harvest during a declared vintage year and aged for at least seven years in French oak barrels). Once bottled, good ports can last almost indefinitely – Colheitas has one from 1934.
Discover the magic of these ports and their flexibility when it comes to food pairing at Nicolas le Restaurant’s port wine evening on June 25. Priced at $168 per person, the six-course menu includes enticing matches like Hokkaido scallops with a 1963 Dalva Colheita Golden White, Brittany pigeon with a 1983 Gould Campbell Vintage Port and New Zealand venison with a 1977 Dow’s Vintage Port.
For reservations, call 6224 2404 or email contact@restaurantnicolas.com.
Know much about port wine? You might remember it best as that stuff your grandmother used to drink – or the cause of the worst hangovers you had during your university days – but proper port is something quite different.
Colheitas is dedicated to getting that message out there; the port specialists have been bringing attention to the underrated Portuguese wine since 2010. The highlights of Colheitas’ portfolio are late bottled vintage (LBV) port (made with the grapes of a single harvest with four to six years of ageing), vintage port (made with the grapes of a single harvest during a declared vintage year with two to three years of ageing) and Colheita port (made with grapes of a single harvest during a declared vintage year and aged for at least seven years in French oak barrels). Once bottled, good ports can last almost indefinitely – Colheitas has one from 1934.
Discover the magic of these ports and their flexibility when it comes to food pairing at Nicolas le Restaurant’s port wine evening on June 25. Priced at $168 per person, the six-course menu includes enticing matches like Hokkaido scallops with a 1963 Dalva Colheita Golden White, Brittany pigeon with a 1983 Gould Campbell Vintage Port and New Zealand venison with a 1977 Dow’s Vintage Port.
For reservations, call 6224 2404 or email contact@restaurantnicolas.com.