Good friends + crazy ideas = projects that tiptoe on the edge of the absurd. Enter Alchemy. Will it be the start of something epic or just one night of decadence? We won't know until we try.
You are formally invited to a singular night of food, drinks, and fun on the 30th of May at theLAB. Our accomplices, Da "Fine" Grindz (aka @da_kine_grindz in disguise), are dusting off their fine dining creds for a menu that is unexpectedly sophisticated.
At the same time, @ryanopaz will be uncorking liquid treasures and some forgotten bottles to create pairings for each dish.
5 plates, many drinks, good friends, and hopefully, the start of something new.
This is an exclusive, ultra-limited engagement. Don't miss out. For all the details and to reserve a space: [email protected]
Watch out wine industry. Wine sales may be down, but with my new how to, I'm ready to start making the next great wine! This even has recipes for Conhaque and Vermute! The time is now! #winemaking #wine No stopping me now!
We’re very excited to announce a special wine pairing dinner with guest host @ryanopaz co-author of “Foot Trodden: Portugal and the wines that time forgot” on Wednesday March 6th at 7:15pm, immediately following his book presentation event at @omnivorebooks the dinner includes 6 courses paired with 6 of our favorite and unique Portuguese wines and is limited to ONLY 12 guests, so if you love wine and Portuguese cuisine, go to the link in our bio and secure your spot ASAP, as they will go quickly.
So excited! I'm headed to California to promote Portugal and it's wines. I get to do some cool book events, wine tastings and meet with new friends all while sharing stories from #Portugal. I'm so excited to share my passion for Portugal while I explore California meeting people and drinking some of my favorite treats!
This event is @omnivorebooks in San Franciso and while it will be quick I promise to pack in a lot of stories before I head down the street to @uma_casa restaurant for a Portuguese food and wine experience!
Come on down and check it out! I promise both events will be lots of fun and I'll even bring some treats to share. For more info please reach out to both Omnivore and UmaCasa for more information.
See you all very soon!!!
🇵🇹 Free Webinar on Northern Portugal!
💻 Join us for an immersive journey into the heart of Northern Portugal with Ryan Opaz and Simon J Woolf, co-authors of the award-winning book Foot Trodden. This free online webinar, open to all, invites you to explore the extraordinary vineyards, varied landscapes and unique wines from the diverse wine regions of the Douro, Dao and Vinho Verde.
🎯 Register via the link in bio
Paulo Coutinho told me it's taking time for him to change his 'chip'. Cloudy wines can still make him sweat, coming from so many years making more 'conventional' wines, he knows the haze in a bottle is not bad, but it does take a full chip change to embrace it fully. His personal wine project, while small, is exciting and full of hope for a new chapter in his story and maybe a future hazy bottle.
I recently visited his vines. So beautiful and alive; there was one story from that day I wanted to share. It illustrates well the need to embrace a healthier way of growing our food and wine.
The mushroom you see here is a tasty one and one you often find in the vineyards of northern Portugal. When walking through Paulo’s vines, collecting a few for our lunch, Paulo pointed out that they only grew on one half of his vineyard. Literally, there was an invisible line down one row of vines where the mushrooms seemed to avoid one side and yet embrace the other. When I asked why, Paulo said that previously, the half without mushrooms had had an old vineyard. Turns out that vineyard had been treated with herbicides and pesticides. While on the side of the line, where the mushrooms grew plentiful, before the vines it had been a wild forest, raw and untreated.
Today, Paulo doesn't use chemicals, and yet the lingering effect of those poisons continues to persist even today. This invisible line is a reminder of the death that continues to linger even decades after you quit spraying.
Paulo isn’t sure when the mushrooms might start to grow into the neighboring vines. But at least he’s doing all he can to make sure they have the safe conditions to do so. Thank you @paulocoutinho.wine
#sustainability #wine #regenerativeagriculture #douro #portugal
So he might know much about depth of field, but well, it takes time. Mica this past August, when visiting our good friends @picoteswines decided to pick up my camera(brand new and yes I was nervous) to shoot some photos as the rest of us stomped grapes. Sure there were plenty of sideways shots and blurry shadows...but a few slipped by and made us look good(ish). To tell the truth my average is one good one for every 50 or more, so who am I to judge!
At this stage, I am not ready to say he has a calling, as his desire to shoot photos is directly proportional to the level of boredom and lack of distractions at any given moment. But hey, you never know. At 10 I never thought I'd be treading grapes in Tras-os-montes, and here I am.
#winemaking #portuguesewine #travel #grapes
