Port Masterclass and Meal at Da Vinci Restaurant

Peter van Houtert (Verbunt), Margo Reuten (Chef at Da Vinci), Pedro Leite (Graham's), and Petro Kools (Sommelier at Da Vinci)

Back in September, whilst many of us were up in the Douro working to bring in the 2010 harvest, Pedro Leite, of our sales team, was enjoying Graham’s tawnies and several vintage ports at a very special event in Maasbracht, Holland

Margo Reuten of Da Vinci restaurant has two Michelin stars and is very highly regarded in Holland.  Following a masterclass in Graham’s Port she presented a meal in which each dish not only complemented a chosen port, but also incorporated both the port and chocolate.  Our Dutch distributors, Verbunt Wijnkopers, organised the event and created this wonderful evocative video, which rather nicely captures the mood of the evening as people learned about and enjoyed the wines and the meal.

The courses were as follows:

  • Goose liver with duck confit in a port syrup, accompanied by brioche filled with Valrhona Alpaco 66% chocolate – Graham’s 20 Year Old Tawny Port
  • Sweetbread mousse, fig and nut tart, served with sultana bread and Valrhona Jivara Lactée 40% jelly and sweetbread meatballs with a port jelly – Graham’s Quinta dos Malvedos 1999 Vintage Port
  • Roasted Black Forest saddle of venison, with Valrhona Coeur de Guanaja 80% chocolate and cherries – Graham’s 1994 Vintage Port
  • Composition of cherries in different ways with Valrhona Manjari 64%
  • Coffee macaroons and coffee ice cream, gold and chocolate mousse with foam of Valrhona Caraibe 66%
Third course, served with Graham's 1994

What do you think of the menu?  Have you ever tried ports with savoury dishes such as these, rather than the usual dessert or cheese course?  We would love to have your comments below.

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