Combinações Inusitadas de pratos e vinhos portugueses.
Unconventional Pairings of popular Portuguese wines and dishes.
The Pastel de Nata is a hit with visitors to Portugal. The origin of the recipe is still a mystery. They also call it Pastel de Belém, in honor of the factory and store in Belém that has been making the "Pasteis de Belém" since 1837 and is a guaranteed pilgrimage throughout the year.
After all, visiting Lisbon without visiting this store is not the same. It is part of any list of what to eat in Portugal and for several years has had a "Best Pastel de Nata" competition and an "itinerary" of the best places to enjoy this confection.
The combination of the crunchy crust of the puff pastry that yields to finger pressure and that in the mouth joins the cinnamon-scented cream, harmonizes perfectly with the "bica" (espresso coffee), a habit deeply rooted in the Portuguese. As a dessert, it goes well with several of the fortified wines that we have many good ones here, such as Moscatel de Setubal, Madeira, and Port wine. And they are the natural choice.
But the challenge is discovery. A rosé to go with confectionery seems a bit far from common sense, but maybe not. A rosé with a light, fruity profile and residual sugar is an option. Or the more unknown rosé port wine. Another, a rosé with greater richness of flavor, partially vinified and aged in barrels to induce greater persistence is another unconventional but very interesting option.
Manuel Moreira recommends:
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