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Copyright © 2016
by Fred McMillin
The Flames of Obidos
"A dry white Port goes with the flaming Obidos sausage appetizer the McMillins are preparing."
...New York Times food page
In the ancient Portuguese walled city of Obidos, the sun was setting as we gingerly stepped into the tiny bar. The handsome owner (see sketch) was stirring flaming sausage at the table of robust, cheering local seamen. Soon they were spearing the sausage slices with toothpicks and devouring them along with substantial swigs of dry white port. Probably because our college-age daughter was with us, they insisted we join them. The next day we returned to learn the recipe. José was so moved he gave us the heavy ceramic dish he used (which we in turn employed for the New York Times demonstration, and still treasure). If you want the recipe, send a U.S.A. fax number to FX (415) 567-4468 and we'll send free copies to the first 10 requests.
The White Port
1970—The renowned Port firm of W&J Graham is sold, leaving Johnny Graham without a winery.
1981—With a rented Port lodge, a shoe-string budget, and a lot of know-how, Johnny and wife Caroline Churchill "bravely set up the first new Port firm in 50 years."
1998—"The Churchill Graham house quickly gained a reputation for fine wines, including an excellent old dry white port, which is aged about 10 years before bottling."...from Richard Mayson's Portugal's Wines & Wine Makers
So here is our...
Wine of the Day
Churchill's White Porto Dry Aperitif
Speaking of Caroline Churchill, on this very date in 1874 another Churchill was born, Winston!
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This page created November 2000