Rui Paula – Restaurante DOP.

For the celebration of Porto Wine Day 2017, a wine dinner was held in partnership with the DOP restaurant, in Porto.
In the menu chosen by chef Rui Paula, it was intended (in addition to the obvious, good pairings between food and wine) to give some unusual ideas and also to have proposals for comfort. And, at the same time, follow the route of the chef with the Milhos à Transmontana (Cêpa Torta), passing by the Octupus (homage to the city of Porto), the Portuguese cheeses (which should be increasingly valued) and the sophistication of the burrata with honeycomb and caviar.
As for the wines, Douro DOC reds were served with elegance, acidity, freshness, and different Ports, less sweet due to a longer fermentation, the result of which are more vinous and lighter Port wines, truly suitable for the table.
Menu and wines:

🍴 Pastel de Chaves and Brie cheese with three pepper jam
🍷 Porto Quinta do Infantado White dry, nv, em Portonic

🍴 Burrata, beet, honeycomb and caviar
🍷 Porto Quinta do Infantado White dry, nv

🍴 Octopus, smoked potato puree and vegetable ravioli
🍷 Quinta do Infantado 2012 organic, Douro DOC red
🍷 Quinta do Infantado 2015, Douro DOC red

🍴 Milhos à transmontana
🍷 Roseira 2011, Douro DOC red
🍷 Quinta do Infantado Reserva 2012, Douro DOC red

🍴 Portuguese DOP cheeses: S. Jorge (aged six months) and Amarelo da Beira Baixa, pumpkin jam and spices
🍷 Quinta do Infantado Vintage Porto 2015
🍷 Quinta do Infantado Vintage Porto 1997 Magnum

🍴 The Chocolate and fruits of the forest
🍷 Quinta do Infantado Reserva Tawny Porto organic, nv
🍷 Quinta do Infantado Colheita Tawny Porto 2007

(restaurante DOP)