PauloR

Piri-piri is most used with grilled chicken. It also works well with grilled meat, or grilled shrimps.

No Piri-Piri is just olive oil, and chilies. There are some hot sauces, with vinegar, but most of them are "tabasco" copies. In some places of Portugal, some people make a sauce with olive oil, vinegar, garlic, chilies and salt. This sauce is used with grilled meat.

There are some places where they make piri piri with olive oil and vinegar. Others make piri-piri with chilies and Scotch Whisky. But I tink in most places, they make it with crush dried chilies and olive oil. The chilies used are small red chilies from Angola ( Africa ). You have to mix 1 part chilies with 3 parts olive oil.

Piri-piri is made with dried chilies and olive oil. You have to put red chilies in a glass bottle, and cover them with olive oil ( extra virgin ). Close the bottle, and wait at least 3 months.

A french friend, told me that Sauternes Wine, is good to match with sardines. Try a grilled sardine, with toasted bread and olive oil, and drink it with Sauternes, he said . Does it make any sense ?

Hi Jonny ! Glad to see you here. It will be nice to have a Port, and Douro Wine producer, in the forum. About the canned sardines, if I understood your question, there are months that the sardines are better, but I'm afraid the consumer does not have that information. ( wihch months are really good ? ) Um abraço. Paulo R.

Both restaurants are good. Bareiss Hotel is very nice and all restaurants very good. Bareiss restaurant is what you can expect of a classic 2** Restaurant. Good wine list and very good service. Schwazwaldstube is only the best restaurant in Germany, and one of my favorite restaurants in the world. I have been there last time in 2001, and the dinner was fantastic. Very good wine list, impecable service. Not easy booking there. I friend wo went there last year, told me it was realy very good.

For dark chocolate deserts, if not too sweet , LBV Port wines are the best choise, im my opinion.

I'm thinking to return at Les Crayeres, by end of February. It passed five years, since my last visit . I will be there for 2 nights. Anyone have been there with new chef D. Elena ?

Late bottled Vintage Ports , are a good choice. They are a very good value for money.

Pedro Ximemez, is not a Port Wine. It's a spanish wine from Jerez. Taylors Fladgate Vintage 2003, is the best 2003 Port. It cost about $100,00. Fonseca Vintage 2003 is also a great wine.

Last year I went to La Broche, and Sant Celoni. My experience at S. Celoni, was much better than La Broche. Probably a bad day at La Broche?? I agree with vserna, they saved his wine. I had dinner at Lágrimas Negras, last November. The meal was good, and the sommelier choices of wines, matched with the food very well. All temperatures of wines , withe and reds, was correct.