Not everyone is ready yet to travel….and not every country is ready to accept international travelers. But after 13 and a half months stuck in the USA, we are ready to go. So many of you have been asking about our plans, so today I thought I would share with you how we are restarting the Grand Adventure.
The Grand Adventure which began in 2016 has evolved over time and will continue to evolve as we mitigate a new world. We may never again be able to flit from country to country the way we did before, but with planning, caution and ingenuity we think we can have a travel life full of adventure and intrigue.
Restarting The Grand Adventure
After abandoning our travels mid-itinerary in spring 2020, this week we embark on our first international trip. During our time in the USA we have done a lot of travel to eight different states. But this will be our first trip out of the USA since April 30, 2020.
We fly this week to Iceland for a two-week adventure. No tour, just on our own, using the Rick Steves Iceland Guide. Our visit includes three days in Reykjavik, then nine days in a camper van exploring the island. We have visited Iceland before, but only for two short days so we have always wanted to go back. Iceland seems like a safe place for restarting the Grand Adventure.
Summer and Fall
After two weeks in Iceland we will return to Washington State for the rest of the summer, as summer is the best time of year to be here in the Pacific Northwest. We have a couple of short excursions planned within the state as well as a trip to Maine in early September.
On September 20th we fly back to Maui where we will stay in the apartment of a friend who will be off island for six weeks and then two additional weeks in an Airbnb. Then we fly to Los Angeles before heading on to Arizona and the Grand Canyon. Next we have a trip to Mexico City for a Taco Tour (no joke, a whole week of eating tacos with a guide) and on to Oaxaca before returning to Washington to spend Christmas with our family.
2022 Away We Go
January and February will be spent in French Polynesia. OMG yes it will. First time there so I’m really excited. We will spend two months on the island of Moorea as a big step towards restarting the Grand Adventure.
March is still unplanned but we tentatively hope to fly back to Washington, say hi to the fam, repack and reorganize and then, embark to Israel and restart the itinerary we abandoned, almost two years to the day in March 2020. We have not booked that yet…we will wait and watch and keep our fingers crossed that the world will find its way and we can find our way back to the retirement life we were living and had always dreamed of.
I plan to continue to blog until its not fun anymore so keep following and we will tell you what we are doing. Finding us on Instagram is a great way to get daily updates and beautiful and fun photos and videos. We love your interest and are grateful. Cheers to all of you for your continued support!
I’ve learned a lot of things from living in the PanDamit, mostly to be more patient and flexible. Additionally I’ve learned there are a lot of crazy people and I just need to keep my head down and do the things I believe in, without judging even when I am being judged. Like I’ve said before, I absolutely refuse to be a victim in all of this. Instead I am searching for the learning opportunities and growing each and everyday from this life we are handed. It is still a fabulous life. And if our adventures help others make the step forward cautiously into the brave new world, then our work here is done.
This is a repost of one of our favorite blogs from 2020. Enjoy again or for the first time.
We spent seven weeks on the island of Cyprus – 37 days longer than we thought we would be here. During that time we were basically under house arrest so there was very little sight-seeing. Fortunately we are allowed to go out to the grocery store (with advanced permission) and the stores were bursting with wonderful fresh produce; avocados, citrus of every kind, carrots, eggplant, zucchini, pomegranates, lots of greens and potatoes and cucumbers. Just about anything you can think of to use in my Cyprus test kitchen.
I’m very grateful that one of the first things we did on arriving in Cyprus in early March, (before all hell broke loose and quarantines and lock downs became the norm), was take a cooking class. By doing so during our first few days, I was introduced to the incredible cuisine of Cyprus; a little Greek, a little Turkish and a bit reminiscent of Eastern Europe. The cuisine is hearty with pork, beef, lamb as well as middle eastern spices and lots of beans, rice and local produce. There is also seafood, although we unfortunately did not experience it.
Since the island was on lockdown during our visit, we were unable to go out and taste the cuisine at the hundreds of restaurants and tavernas dotting the island landscape. So I decided to use all that time I had on my hands to bring the cuisine to us, creating a personal Cyprus test kitchen. I did a similar thing when we spent three weeks on the island of Antiparos a few years ago. We were there in the off-season and almost everything was closed. So I taught myself to cook Greek (see it here). And that was my attitude and goal here in Cyprus. It’s been one of my favorite boredom-buster-in-lockdown activities.
Taste of Cyprus
Before the lockdown began, during our first few days on the island, we signed up for a full-day tour with Cyprus Taste Tours, a local tour company and we were so blessed to meet Liza (Lee-zah) a Cypriot who loves food and loves introducing it to visitors. Our day included a beautiful drive through the Troodos Mountains of Cyprus, a visit to the Vouni Panayia Winery and a visit to the Loukoumia Geroskipou candy making factory. We also made a brief stop at the Chrysoroyiatissa Monastery to learn a bit about the ancient ways of making wine.
But the best part of the day was the four hours we spent at Mrs. Sofia’s Traditional House learning and eating several of Cyprus’ most traditional foods. She has a perfect Cyprus test kitchen and I was infatuated.
We were at the family home of Sofia and Andreas, the home Sofia grew up in. The original part of the home has been preserved in a way that guests can see how a traditional Cypriot home was in the past. Sofia and Andreas have added a cooking kitchen on to create a space for classes (only through Cyprus Taste Tours) as well as serving meals to tour groups that come through.
We learned so many things during our time with Sofia. First she pulled fresh bread out of the outdoor oven and fresh halloumi out of the outdoor cheese maker. Wow. Delicious.
Next we watched the interesting process of making traditional Cypriot Coffee in a special machine where the coffee cooks in hot sand. Amazing.
Then we began to prepare the ingredients for our feast.
Six Famous Cypriot Dishes
During our time with Mrs. Sofia we learned to make the following dishes;
Halloumi Cheese – famous cheese of Cyprus is fantastic eat fresh, boiled or grilled. Squeaky texture with a very high melting point give it an unusual variety of cooking and eating options.
Koupepia – stuffed grape leaves, very similar to Greek Dolmades, the Cypriot version is filled with rice, pork, tomato and parsley and simmered in a tomato broth.
Keftedes – a word that means meatballs and can refer to many kinds but the most popular are a minced pork, grated potato, onion and parsley with a hint of cinnamon.
Pligouri – which is a pilaf of bulgur wheat. Bulgur wheat is what you might know in tabouleh. Pligouri is considered a poor man’s food, but is delicious, quick and easy to make.
Spoon Sweets and Anari Cheese – Anari Cheese is the fluffy white byproduct of halloumi cheese made by adding fresh raw milk to the whey after the halloumi curds have been separated. Spoon Sweets are spoon size bites of usually fruit but sometimes vegetables, usually the rind preserved in a sweet syrup.
Things I Tackled at Home
After going in to quarantine then followed by lockdown, I realized I wasn’t going to be eating in any local restaurants. So I set out to teach myself in my own Cyprus test kitchen, how to make several more of Cyprus’ most famous dishes. Here is everything I tackled during our weeks of solitude with recipe links when possible;
Sheftalia – a type of sausage without skin its held together with caul fat. Very popular taverna meze. I was able to buy the Sheftalia already prepared at the butcher and grilled it up at home.
Kolokouthkia me ta afka – is a traditional scrambled egg and zuchinni dish often eaten as a mezzo.
Fried Halloumi – this cheese is really amazing, with a very high melting point so it’s perfect for frying…but I also love it’s dense saltiness just to pop in my mouth.
Macaronia Tou Fournou (similar to Greek Pastitsio ) this deep dish casserole was delicious and I plan to make it again. Layers of macaroni pasta, Bolognese sauce, bechamel sauce and grated halloumi it was comfort food at its finest.
Melitzanosalata – smashed eggplant cooked and mixed with garlic, lemon and parsley and usually served as a mezzob.
Avgolemoni Soup – Lemon and Egg Soup. Simple and absolutely delicious. What a refreshing surprise this treat was. I will certainly make it again.
Lamb Chops – for our first Easter dinner we had lamb chops fresh from the butcher, marinated simply in olive oil, lemon and rosemary.
Kleftiko – Lamb Shank. This is the most famous dish on this island, and I wasn’t sure about tackling it. Usually cooked in a traditional outdoor oven for hours and hours, I took my chances cooking it in the oven in my kitchen. This was our Easter dinner on the Cypriot Easter Sunday and it was amazing.
Souvlaki – I’ve eaten souvlaki in Greece and the USA and I love it but I wasn’t sure about making it myself. But on one of our final days in Cyprus I went to the butcher and bought beautiful piece of pork tenderloin and made the most mouth-watering meal! We had a lot of meat left and we enjoyed it again on day two.
Fresh Lemonade – we were up to our ears in both lemons and oranges and we loved having fresh squeezed OJ each morning. We put our fresh lemonade skills to the test and what a refreshing afternoon pick me up.
In addition we learned to make Cypriot coffee in our Cyprus test kitchen, just like Turkish coffee, dark and strong.
Things We Ate Elsewhere
Our lovely Airbnb host kept us in delicious baked goods, including one of Cyprus’ most famous desert flat breads called kattimerka, very much like lefse. She brought us a local molded pudding (cake) made from semolina flour called Halva as well as orange cake. And she also made us our favorite, the traditional Easter bread called Flaounes.
We bought Galaktoboureko at the local bakery, a very dense custard, phyllo, and honey pie.
From the grocery store we enjoyed excellent local olives and olive oil as well as wonderful wines from Cyprus including Commanderia, the Cypriot favorite. As well as Tahini, Hummus and Tzatziki.
At the local butcher we sampled the traditional Tsamarella, a sausage made from lamb or goat and served like an appetizer with cheese and bread.
Things I Didn’t Have
We missed out on one famous Cypriot specialty, a slow clay pot cooked meal called Ttavas. We also didn’t get to experience the cultural tradition of mezzo meals, either a meat mezzo or seafood mezzo at a traditional taverna. This is the most popular way to eat in company, sampling dozens of small dishes while drinking and enjoying each other’s company. So sorry we never got to do that.
Cyprus will always hold a special place in my heart…what a remarkable place to be in lockdown. Even though we missed so much, I still feel a great emotion to the people and the place…perhaps we can return when times are better.
I am so grateful to this country for the love they showed us. EUCARISTW POLU. Thank you very much. You will never know how much it has meant to us.
It’s Orthodox Good Friday here in Cyprus…the start of a four-day holiday, the biggest holiday of the year – one week later than other Easter Celebrations. But not this year. Yes the dates are still the same, but the celebrations have all been called off. In 2020 the story of Easter in Cyprus is on pause.
The President of Cyprus has declared the island people will celebrate a “postponed” Pascha in May. Let’s all hope it will happen. As Cyprus continues it’s lockdown, we all hold our breath and wait.
It’s disappointing not to be able to witness the faithful on this day here in Cyprus, a place I am beginning to feel is my home. Last April we were flabbergasted at the spectacle of Semana Santa in Antigua Guatemala…one of the most wonderful things I have every experienced. I have no doubt the Orthodox Easter Celebration would be just as amazing. Perhaps we will still be here in May when and if it happens.
Meanwhile I’ve been in touch with the local website called Choose Cyprus and they have agreed to let me share this amazing blog that describes the story of Easter in Cyprus and how the people come together in their communities each Pascha.
I hope you can take the time to read it in the link below.
We’ve been in Spain now for more than a month. Last year we spent more than two months in Spain. I have learned to enjoy what is really a simple cuisine here in this country – locally sourced, simply prepared and not overly seasoned. Although the many regions of Spain have their individual specialties, the focus of the overall cuisine of Spain is fresh and seasonal.
My only complaint about Spain is how late they eat their meals. Breakfast is barely a meal – just coffee and a croissant, maybe a tortilla (here in Spain ‘tortilla’ is an egg and potato dish, aka Spanish omelet) around 10am. Lunch isn’t until 2:00pm and dinner rarely gets started before 9pm. For this American, that is well past my bedtime.
One of the reasons Spain eats so late is because they are in a crazy backwards timezone. Ever since Franco wanted Spain in the same timezone as Germany, Spaniards have lived with a VERY late sunrise and a VERY late sunset. So, they have adjusted their eating habits to accommodate. Unfortunately my internal clock is not so easily adjusted.
So the answer for me, when in Spain, is to live on tapas – the luscious
little dishes served all day long. I have become a fan of tapas for breakfast, lunch and dinner.
The Tapa Life
We have enjoyed my favorite tapas of Spain in Madrid, Santiago,Leon and Barcelona. But Sevilla loves its tapas bars (there are no tapas restaurants only bars – tapas are always served with alcohol) and the abundance of options is both fun and a bit overwhelming. In fact many will argue Sevilla is the birthplace of the tapa. We studied up a bit on where to go, what to eat and some history, then we set out on our own little “tapear”, the Spanish word for tapas hopping. Time to find my favorite tapas of Spain.
As we set out on our excursion we were happy to know there really wasn’t anywhere better we could be eating tapas than in Sevilla, and specifically in the historic Triana neighborhood. Myths and legends abound about tapas. One of the most
Cold tomato soup
popular is King Alfonso the 10th, The Wise King of Spain, had once been stricken with a serious illness which only allowed him to take in small portions of food with small amounts of wine. After recovering from his illness, the king issued a decree that no wine should be served at inns unless it was served with food. (credit A Brief History of Tapas, Pita Jungle).
My Favorite Spanish Tapas
We did not have the opportunity to try every kind of tapa Sevilla is famous for, but we indulged in many and here is a list of some of our favorites both from our tour of Triana and our time throughout Spain (see photos and captions of
Pork in whiskey with potata
several throughout this blog); croqueta (very popular bite size fried cheesy nuggets often with jamon but we enjoyed it with duck as well as mint), montadito (tiny bite size jamon and pork sandwich), solomillo al whiskey (pork in whisky sauce), los pajaritos (tiny fried quail), patata (fresh potato chip), tortilla bites (egg and potato omelette), tortillita de camarones (fried shrimp pancake), espinacas con garbanzos (spinach and garbanzo beans), salmorejo (cold tomato soup), stuffed olives, thin sliced jamon iberico de bellota (acorn fed Iberian ham), pancetta frita (fried pork belly), grilled shrimp, boiled shrimp, sardinas ala parilla (grilled sardines), mussels, pulpo (octopus), razor clams, fried calamari, boquerones (anchovies) on toast, sausages and rabo de toros (bull’s tail). And those are just the ones I can remember.
Simple, Cheap & Delicious
It’s a wonderful way to eat. But the great thing is, even if you are only stopping for a glass of wine with a friend, the bar will always set something to nibble in front of you (because the King said so). It will
Grilled sardines and grilled shrimp
probably be a plate of olives, perhaps nuts or sometimes bread with ham and cheese or tortilla. It’s said that the original tapas were probably bread with jamon, which was used to cover your drink (the word tapa means ‘cover’).
Despite the origin of the word, it now describes a cuisine unto its own. Though southern Spain and particularly Andalusia claim it, the popularity of tapas has spread, particularly to South and Central America, Mexico and the United States.
The day of our tapear we ate and drank (both beer and wine) for several hours at six locations. And our total spending for the afternoon? Less
Tiny fried quail
We leave Sevilla and head next to Malaga – about 205 km south, on the Mediterranean. We expect to continue our tapas exploration and enjoy
a bounty of fresh goodness from the sea. Fabuloso and delicioso!
When walking the Camino de Santiago most pilgrims find overnight lodgings as cheaply as possible. This usually means an albergue (hostel).
Paradores started in 1928
For us, we mix it up staying primarily in low-budget hotels, an occasional albergue as well as guest houses, pensions and Airbnb’s.
While walking the Camino Frances last year I looked longingly at the magnificent Parador Hotel in Leon, knowing this stately hotel was beyond our budget.
The beautiful lobby
What I didn’t know is that there are 94 Paradores throughout Spain, and some are quite affordable.
“Parador’ is the name given in Spain to luxury hotels managed by a state-run company and usually located in buildings of historic importance such as fortresses, monasteries and castles; but also new buildings set in nature reserves and areas of outstanding beauty.
Paradores de Turismo de España, the public company managing these luxury hotels, was founded by King Alfonso XIII to promote tourism in Spain. The first parador, Parador de Gredos in Ávila, opened in 1928 by the King. Today there are 94 paradores from 3 to 5 stars all across Spain, many along the Camino de Santiago.
Parador comes from the Spanish ‘parar’ which means to stop, halt or stay. The concept behind parador is to open exceptional historic properties to the public, and use the hotels profits to maintain these beautiful buildings. Most of them also have excellent restaurants offering traditional cuisine at a high standard using local and seasonal produce.
Regardless of the parador date or style, they all are refurbished to high standard offering all modern comforts, as long as they comply with protected building regulations. Prices at Spanish paradores will vary depending on the room, region and season but they are a real treat to the pilgrim!” (source www.caminoways.com)
So the other night my husband was booking rooms for us ahead a few days, and he booked the gorgeous Parador de Pontevedra as a surprise for me. And it’s only $100. Incredible!
The Parador, once the residence of the counts of Maceda, is located in the old quarter of the magnificent city of Pontevedra. The entry boasts a stately carved stone staircase leading to a beautifully furnished sitting area. The building is decorated with antiques and very valuable classic furniture. It combines regal, noble and stately styles with charming rural elements.
Our room was very comfortable and beautifully furnished with a full and modern bathroom and a lovely view of the garden in back. We did not eat dinner in the restaurant but we enjoyed a wonderful breakfast in the morning as well as drinks in the stately bar.
This Parador is not as grand as some, like the magnificent Five Star Parador de Santiago de Compostella, one of the oldest hotels in the world. But I loved it. A perfect little sanctuary as we make our way north on the Camino Portuguese.
Here we are. Walking our second Camino de Santiago. Why you ask? Why not? It just seemed like we should. Six months ago when we were planning our fall itinerary we were looking at being in Madagascar in October. Until we looked at the airfare. Yikes. Madagascar will need to stay on the bucket list for a while longer. So we turned our attention back to one of our favorite countries, Portugal. And well, here we are.
Having completed the 486 mile Camino Frances last September, I wasnt sure if the Camino Portuguese would be different.
It is different. While also being somewhat similar. One week into the Camino Portuguese, I don’t think I can say I prefer one over the other (yet), because each is special in its own way. But I have found myself during week one on the Portuguese Way comparing it to the Frances Way.
Here are my thoughts so far after one week of walking;
Distances are Different
Of course the biggest difference between the two walks is the distance. When setting out to walk the most popular Camino Frances many people begin in Saint Jean Pied de Port in France. This is where we began on September 1, 2017. Forty-one days and 486 miles later we arrived in Santiago, Spain.
On the Camino Portuguese we started in Porto, Portugal on October 21, 2018. We plan to walk to Santiago and then beyond to Muxia on the Atlantic Ocean. This walk will take us about 15 days and will be 217 miles.
It is a significant difference in distance and days walked – making some of the comparisons here not really fair.
We are Different
We are not the same people we were a year ago. And so this is another major difference. A year ago we had never tackled anything like walking the Camino de Santiago. We were a bit frightened, naive and apprehensive. I think we over trained and over planned and over stressed. I spent too much time reading what other people thought was best. Ultimately most of that wasn’t best for me.
This time we hardly trained, barely planned and did almost zero research. In fact I stayed away from the Camino Facebook pages (which I found last year too judgmental) and just went with what felt good for us. We did use the John Brierley books again – a valuable resource for any Camino pilgrim.
We also don’t feel any pressure this time to “succeed”. We are just enjoying it. If we don’t finish – no worries. If it pours down rain and we hop on a train, so be it. If we get sick or tired and decide to sleep all day – well Buen Camino. Our Camino, our way.
Our Bags are Different
Last year I walked the first 100 miles with a 15 pound pack. But eventually it was too much for my plantar fasciitis and I began shipping my pack ahead each day. This year I decided to do it from the very start. It’s so much better. I last longer and feel better at the end of the day. My Camino, my way.
The Terrain is Different
Over these past six days we have seen quite different terrain than what we enjoyed walking across Spain. We have spent a lot of time in beautiful wooded areas of eucalyptus, cork and pine trees. We have also spent a lot of time on rocky paths climbing over mountains. In Portugal in the suburban areas, and even on country roads, we were forced to walk on difficult cobblestones – both ancient and new.
Similar to the Frances we have also spent a lot of time in bucolic farmland with cows, sheep, horses and goats (there is a distinct Camino aroma!). Most enjoyable is passing miles of vineyards, corn fields, chestnuts, vegetables of all kinds and many fruit and nut trees. Here along the Portuguese way these things are grown altogether. In Spain there were more distinctive sections of types of agriculture.
We left Portugal and entered Spain on day five. Here the path meandered through lovely creek-side shaded paths before we had a major climb with a very steep descent into Redondela. We are now in Spain’s Galicia region, one of our favorite areas last year on our walk. The mountains bring cooler weather, and marine air from the ocean just 8 miles away.
On both routes we enjoy the incredible medieval villages, most fully functional and still living, breathing towns – on the Camino Frances it felt like many of these towns were only there because of the Camino – not so much on the Portuguese. For someone from the USA where old is 200 years, seeing 900 year old villages and 2000 year old Roman bridges and roads still in use is just mind-boggling.
The Portuguese People are Different
Perhaps because the Portuguese Way is not as popular as the Frances, or perhaps because the Portuguese people are only beginning to learn how to be Camino entrepreneurs as The Way becomes more popular; for whatever reason there just are not as many businesses catering to pilgrims.
The accommodations are fewer, the food is definitely not as available and we never encountered anyone just trying to make a buck off of the pilgrims. Last year in Spain it was a normal sight for someone to be set up on the side of the road selling things to pilgrims. Restaurants, bars, cafes were abundant.
But we have found the Portuguese Camino much less developed for pilgrim services.
The Portuguese people are a bit more shy and quiet. They nod and say Bom Dia but keep more to themselves than most of the Spanish we encountered on the Frances.
We expect this to change now that we have arrived in Spain.
Vandalism is Present
The first day we entered Spain our guide-book gave us a choice on routes. We could take the shorter “industrial” route or the slightly longer “scenic” route. We chose the scenic route.
Immediately, and for the first time on either the Portuguese or the Frances, we began to see a clear effort to vandalize signage, misdirect pilgrims and disrupt progress on the “scenic” route. Beautiful granite markers splattered with paint, arrows blacked out and other arrows trying to get walkers to go another way. We stayed the course using the map on our phone.
Our assumption is there are locals not wanting pilgrims to go this way. I’m sure it’s not all locals, but it was a disappointment to us. On the Francis we always felt welcome.
The Pilgrims are Fewer
The most striking difference to us in week one is how few pilgrims there are. Last year we found ourselves on the Camino Frances during its busiest September ever. We had chosen to walk in September because we had read it was a time with fewer pilgrims than in summer but still with good weather.
Well clearly we were not the only ones who had read this recommendation. It was very crowded.
Most days it didn’t matter, but as we got closer to Santiago it was busy and not very peaceful. Rooms were hard to come by and so we started booking several days and even weeks ahead.
Late October on the Portuguese Way is very quiet. On our first day we did not see any other pilgrims. That night at dinner we met a man from Holland. We have now seen him several times. We also have often seen a young couple from Italy/Australia and few others along the way. But until day five the total number was only about a dozen.
On day five we began to encounter more Pilgrims. We learned many start walking in Valenca, the border between Portugal and Spain. We met a woman from Seattle (who had heard about us), another woman from Ottawa and another woman from Russia. We met a group from Australia, a couple from Germany and a couple from Mexico. We have also seen two young men walking with a dog, several cyclists and a handful of people walking the other direction. The Portuguese Camino also supports the route to Fatima going south. Some people walk south from Santiago to Fatima Portugal, a town between Porto and Lisbon where an apparition of the Virgin Mary was considered a miracle and brings pilgrims.
We have enjoyed week one. We feel healthy and capable. The forecast for the week ahead has much rain, and we will take it day by day to see how we proceed. Meanwhile, I am very happy to be here, experiencing once again the magic of the Camino de Santiago.
More soon, from the Way of Saint James. Buen Camino!
I love wine, but honestly don’t know much about Port. I generally shy away from very sweet wines, and that is how I have always thought of Port. The only time I ever had Port in my liquor cabinet at home was when a recipe called for it. But when in Porto…
Seal of approval
I’m so glad we signed up for the four-hour port tasting tour with Porto Walkers in Porto Portugal. Our tour guide Alex was sensational. He really knew his stuff and I learned so very much. We visited three different Port houses. These houses are technically not in Porto, rather across the Douro river, in Gaia – they originally located there instead of in Porto because the taxes were lower!. It was fun walking with our group of about twenty from the Porto side, across the Luis the I bridge (built in 1881) to the popular port tasting riverfront boardwalk in Gaia.
Grape plant in raised shale bed
Only wine grown in the Douro region and produced here can be called Port. Elsewhere it is known as fortified wine. The grapes are grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. (source Wikipedia)
Our first stop on our tour was the amazing and historic Ramos Pinto House. Located in a stunning riverside big yellow building, it’s clear on arrival you are seeing something special. Founded by Adriano Ramos Pinto in 1880, Casa Ramos Pinto rapidly became noted, at the time, for its innovative and enterprising strategy, including the first to bottle wine and the first to really market and brand their wine using some risqué advertising for the era.
At Ramos Pinto we enjoyed a full 50 minute tour of the original offices of Adriano Ramos Pinto, the cellar filled with hundreds of port-filled barrels, and a display that shows the incredibly unique shale wall system used to grow the grapes. After our tour we enjoyed a tasting of two of their Port Wines. We tasted a 7 year white which was very sweet (too sweet for me) and syrupy with notes of honey. We also tasted a 7 year Tawny that was deep, beautiful magenta, and also quite sweet.
Our next stop was Quinta Santa Eufemia. Here we got a quick lesson on Portuguese cork as well as barrels used for the wine aging process before tasting a deep red Ruby Port which we accompanied with chocolate. It was a perfect pairing. I really enjoyed this port.
Roof top view
Our final stop was Porto Cruz. By this time our group was getting to know each other and getting loud and friendly after three glasses of port. Pretty fun. We started with a Rose Port. This is fairly new on the market, conceived for a younger audience to help introduce them to Port. I liked this light, sweet wine. We took our Rose up to the roof top bar and enjoyed the music and the view while we waited as they prepared the tasting room for us.
We headed to the tasting room where we tasted three more Ports. Our guide Alex did an awesome job helping us taste and consider the “notes” of each glass. The white was full of fruit flavors like apple, pear and pineapple while the Tawny and Ruby had notes of caramel, maple, chocolate and spice. We learned about terms like vintage and late harvest. We tasted a White, Tawny, and Ruby in addition to our Rose (strawberry notes). I enjoyed all four of the Ports from Porto Cruz.
The four kinds of Port
When we signed up for this tour I thought four hours seemed a really long time, but it went by so quickly because it was both interesting and fun. I highly recommend Porto Walkers and their Port Wine Tasting. Only 25 Euros and worth every penny. Ask for Alex – he was great.
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