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Rib Beef and Wine challenged to promote harmonisation by glass
Economy
21 January 16
Next January 22, the Rib Beef and Wine restaurant from Pestana Vintage Porto Hotel will participate in an initiative promoted by ViniPortugal, Alive Taste and Apcor with the purpose of enhance the wine service in catering industry and a good interaction between menus and wine lists.
The Chef Rui Martins will prepare a wine lunch next January 22, in Rib Beef and Wine restaurant from Pestana Vintage Porto Hotel. The lunch marks the beginning of the “Harmonization by Glass” labs in 2016, organized by AliveTaste with support of ViniPortugal and Apcor. This year, 10 new restaurants, six in Porto and four in Lisbon, will be part of this initiative. In 2015 were held 8 labs in Porto - Teatro, Astória, Terrella, Pousada do Freixo, Boa Nova, Gaveto, Ferrugem e Quarenta e Quatro – ending the year with a very positive balance. In 2016, the initiative will continue focused on raising restaurants’ awareness about the Portuguese wines and the importance of “harmonization by glass”. Other important aim is to promote the market screening, enabling the analysis of the weaknesses and existing strengths. The Apcor joined the labs this year, a positive and natural association as the relationship between food and wine. Cork goes and should always go hand in hand with the wine tasting experience and should be part of the flavors tasting that the Portuguese food can provide. In this way, it’s strengthened the educational role of the initiative with regard to the wine service and the essential “wine by the glass”, the importance of a proper wine list, the systematization of harmonization process, the fine cuisine and the improvement of services in general. The promotion of new harmonisations intend to improve the quality of Portuguese services in this particular area.
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