Return to the

Main Page


Search this site:
Advanced Search  


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine

   Contact Info
   Privacy Statement

Conversions, Charts
   & Substitutions
Cooking with Kids
New Green Basics

cat toys
Catnip Toys

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Become a Chef:
Best Culinary Schools

Return to the
Main Page

Copyright © 2018
Forkmedia LLC


by Fred McMillin
for November 30, 2000


The Flames of Obidos


"A dry white Port goes with the flaming Obidos sausage appetizer the McMillins are preparing."

...New York Times food page

The Appetizer

Jose Montez

Our son sketched José Montez stirring his Obidos appetizer, served with White Port.

Churchill's White Porto Dry Aperitif

Churchill's White Port.

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
By Churchill Graham Ltd., Oporto, Portugal
Tasting Notes—Rare, rich, smooth sipping. Serve cooled (90 minutes in the frig) with olives,nuts, patés, etc. In our cooking lessons and home entertaining, dry white Port has always been well received. Churchill's certainly can add pizzazz to your holiday entertaining.
Endorsement—None other than America's foremost wine authority, Robert M. Parker, wrote in his Wine Advocate, "Churchill Graham has established an impeccable reputation for superb quality."
Exclusive Importer—Frederick Wildman, N.Y.C.
Contact Amy Mironov, (212) 355-0700, Fx (212) 355-4723.
Price—$17 range


Speaking of Caroline Churchill, on this very date in 1874 another Churchill was born, Winston!


About the Writer

Fred McMillin, a veteran wine writer, has taught wine history for 30 years on three continents. In 1995, the Academy of Wine Communications honored Fred with one of only 22 Certificates of Commendation awarded to American wine writers. For information about the wine courses he teaches every month at either San Francisco State University or San Francisco City College (Fort Mason Division), please fax him at (415) 567-4468.



This page created November 2000