You may not be aware of this, but the Portuguese are excellent bakers and pastry makers, each famed for their traditional local pastries! And because of this special culinary tradition, I wanted to dedicate a series to the stories behind each of these unique pastries, in addition to what dessert wines are commonly paired with them. I will try to do an installment every few weeks or for as long as my body can handle this much fat and sugar content!

Although I typically avoid highly popular tourist destinations, Pasteis de Belem is an exception. Pasteis are pastries in Portuguese, and the Pasteis de Belem is one of the oldest and most renowned in Portugal. The tradition dates back to the early 1800’s when the Mosteiro dos Jerónimos was shut down after the Liberal Revolution. Needing a means to survive, the monks used the sugar from the sugar cane refinery connected to the general store to produce sweet pastries. In 1837, they stopped selling through the general store to open a bakery, catering to both locals and visiting steamboat tourists alike. These mini egg-custard pies with a crisp, flaky crust are made from the monk’s ancient, top-secret recipe. It has remained unchanged, passed down only to the master bakers, who still hand-craft them in the ‘secrets room’ in the bakeshop. The Pasteis are normally served warm out of the oven and lightly sprinkled with sugar and cinnamon.

Today, the Pasteis de Belem bakeshop is still hugely popular. And though it may look small from the outside, it is quite extensive and windy in the back, with many individual dining rooms decorated with old traditional Portuguese blue and white tile art. Yet, despite its size, the lines on the …

Yesterday, Ryan and I took a leisurely walk through our little town of Terrassa. As the light casted a golden tone across the plaza, children rambunctiously played while donned in bulky sweaters to keep the chill far from their little bodies. Billowy steam wafted from hot coffees and teas scattered among the patio tables with bare hands gripping their cups for warmth. It was a stunning fall day, only made more magical by the smell of chestnuts and yams being roasted over big pits of coals. But yesterday also announced a changing of the guard in my wine selection. No longer can I reach for crisp and refreshing Vinho Verde or a Vermouth on ice. Now is the season for Port wine!

Port wine is a Portuguese fortified wine produced in the Demarcated region of the Douro. Employing traditional winemaking techniques, Port wine has been considered for decades the emblematic wine of Portugal.

Did you know that Port wine can also be dry? Have you ever seen a white port? Did you know that Port can range in in sweetness, color, level of alcohol and flavor?

What makes Port so incredible is its sheer diversity. Port can vary in color from a deep inky purple to a light brilliant gold, including an array of intermediary hues such as tawny, golden tawny, golden and light gold. White Port, on the other hand, can be pale yellow, straw and white gold. What changes the color, the depth of hue, is based solely on the winemaking technique employed. Through oxidation, a white wine can acquire a a rich golden hue when aged in cask over many years. Port can also dramatically range in its level of sweetness. It can be unctuously sweet, sweet, semi-dry or extra dry.

Throughout the month …