For our first event of 2022, the Bailliage hosted a Portuguese dinner and Port tasting. Vice-Chancelier/Argentier Conrad Heede pulled together a wonderful event. We were honoured by a special guest, Roy Hersh, publisher and founder of “For the Love of Port: an online Collective of Port Wisdom”.

A leading authority and journalist on Port and Madeira, Roy’s website is an encyclopaedia of history and information about Port and Madeira. Based on the positive experience of the event, Roy has since joined the Bailliage of Seattle as a Professionnel du Vin and will be inducted in Oporto, Portugal!

Executive Chef Tim Prefontaine, of the Fort Worth Club, who has a Portuguese background, prepared an authentic Portuguese dinner that paired well with the Portuguese wines.

RECEPTION

Cacoila toast points
Leek and onion tart
White Port cocktail

MENU

Bacalao
house smoked cod, gold potatoes
caramelized onions, olive oil, egg, French bread
2019 Esporão Ameal Loureiro Vinho Verde

Ensopado (Portuguese stew)
Port braised beef, heirloom carrots
Cipollini onions, broccoli rabe
2017 Quinta de Saes Tinto, Dão

Selection of cheeses
Stilton, Smoked Rouge Creamery Blue
Manchego, Gouda, Aged Cheddar
dried fruits and nuts

PORTS
2008 Warre’s Late-bottled Vintage Port
1994 Dow Vintage Port
1985 Fonseca Vintage Port
1977 Taylor-Fladgate Vintage Port
1977 Messias Colheita Port
Taylor-Fladgate 20-Year Tawny Port
2008 Warre's Late-bottle Vintage Port

The dinner was followed by the Port and cheese pairing with discussions led by Roy. We learned much about the Port making process, Portuguese history and specifics about the wines we were drinking that evening.

Special thanks went to Chevalier Glenn Adams, Jeff Ghi, Vice-Échanson Weston Eidson, Bailli Randal Moore and Vice-Chancelier/Argentier Conrad Heede for providing the most excellent Ports from their private collections to make this event outstanding.

Bailliage members are now planning a trip to the Douro Valley and Madeira to extend their knowledge of Portuguese food and wine.

During the evening the Bailliage raised an additional $2,000 for the Bailliage of USA Chaîne Foundation and the Bailliage of Fort Worth’s “Leonard Lee Jones Culinary Arts Scholarship” at Tarrant County College.

Joyce Reppert
Vice-Chargée des Médias Sociaux

Photographer: Richard Reppert, Chevalier