Port wine is normally drunk on its own, like a wine. In some countries, people drink it as an aperitif, while in others, it acts as more of a digestive.

In Portugal, it is served throughout the meal. Portonic is a traditional pre-dinner drink. Dry white port, tonic water (such as Canada Dry) a couple of ice cubes, a slice of lemon and voilà, the perfect cocktail for summer evenings!

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I’m mad about port wine… like many Canadians apparently!

During our visit to the Istituto dos Vinhos do Douro e Porto (IVDP), I was surprised to learn that Canada, in spite of its small population, is the 10th largest importer* of port wine in the world… and the Quebec Province alone represents 85% of Canadian imports! (* In terms of quantity. Please refer to this document.)
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Wow! I’ve just returned from attending an amazing 10-day course in Portugal where we went to study Port wine (what else!) and the gastronomy of the city of Porto and the Douro valley.
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Note by Cinzia: Our regular readers already know our team member Éloïse, through the articles that she has written here on Pestoblog. In her latest article here, we learn two things: Firstly, that her university course at the University of Gastronomic Sciences in Italy keeps her super busy. And secondly, that the members of the SOSCuisine team are “A+”

From the time that I was a student in Quebec, the end of term always reminded me of a sprint. It required maximum effort but it got over quickly.

In Italy, exam sessions are divided into two parts: some exams are held in July and others at the start of the new academic year. I get the feeling that what seemed like a sprint in Quebec has turned into an out-and-out marathon in Italy!

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A dietetic technician in the R&D team at SOS Cuisine since 2009, I am also a ‘globe-trotting gastronome’. As part of my latest university internship, I had the opportunity to go and study food in Kenya!
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‘Did these strawberries arrive by air or by boat?’
‘Is this packaging recyclable?’

Do you ask these types of questions each time you visit the grocery store? If so, then you’re in luck, because the Europeans may have just found a solution to these questions that go unanswered all too often.

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“Tonight’s entrée is a fresh garden salad with hot rillons from Touraine and Saint Maure goat cheese (A.O.C.), shall be followed by…”

It is as I sat listening to the restaurant chef recite his menu, that I suddenly realized the importance of the origin of foods in Europe.

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