For The Love Of Port

I went to a fantastic pizza place with a friend as on this time in Porto I have made it my mission to find the BEST pizza place of all. Now found, the NY style pizza is cooked in a wood-burning stove, (NOT NY style). The owner has won the award for BEST PIZZA IN THE WORLD two years in a row at a major international competition, in 2017 and 2018.

He sat with me and another friend and talked last night about pizza, something I have spent a lot of time around in my life, having worked for a trio of Italian restaurant chains in the VA/MD/DC area as well as two former restaurant chains with units in CA, OR, WA, AZ, CO. What surprised me the most and the reason for posting this is, the chef/owner includes a glass of Port with most pizzas on his menu (full pie purchase required) for all that are eating the pie on the premise. More impressive, he pairs specific Ports with the specific pizzas.

This is the first time I have ever heard of this ultra-progressive idea. IF only this could spread around the globe. He invited me back in September to take part in his launch party of his newest creation and to see what I think of the Port pairing.

As a pizza freak that used to eat pizza four days a week for years on end as a young teenager until I moved from NY years later, I'd rather have pizza than lobster or a steak. With Port, a no-brainer. We also had a couple of great Douro wines and an older Mouchao that I brought from my home cellar that went pretty nicely with the "za".

Any photos?

I love pizza and Port and have pizza-Port parties at my hose once in while. Always a hit.


Sent from my iPhone using Tapatalk

there's a few things missing here; pictures, examples of pairings, where to find this place and so on

Pizza is not something I've tried pairing yet. I am very curious about recommendations. Especially because I like examples of having Port casually.

Scheiny S wrote:Pizza is not something I've tried pairing yet. I am very curious about recommendations. Especially because I like examples of having Port casually.

Younger fruit driven LBV’s and VP’s work best in my experience. They cut through the cheese and toppings better than a Tawny.


Sent from my iPhone using Tapatalk

Hard to beat pizza as a go to meal. Where I grew up it was Greek style pizza with Linguica.

Roy, I'll accept that you didn't post pictures, but you can't rave about this place and not tell us the name and location.

Sent from my ZTE A2017G using Tapatalk

Could it be, since Roy has us guessing - Pizzeria Antonio Mezzero, 390 / 400, Av. Menéres, 4450-191 Matosinhos, Portugal ?

He is holding a pizza and a IVDP glass of port in his hands

Andy Velebil wrote:

Scheiny S wrote:Pizza is not something I've tried pairing yet. I am very curious about recommendations. Especially because I like examples of having Port casually.

Younger fruit driven LBV’s and VP’s work best in my experience. They cut through the cheese and toppings better than a Tawny.

Agreed. Also if you're like me and like spicy sausage on your pizza, that just swings things even more toward Ruby Port over Tawny Port.

Tawny port and a pizza is a miss IMO.

Andy Velebil wrote:

Scheiny S wrote:Pizza is not something I've tried pairing yet. I am very curious about recommendations. Especially because I like examples of having Port casually.

Younger fruit driven LBV’s and VP’s work best in my experience. They cut through the cheese and toppings better than a Tawny.


Sent from my iPhone using Tapatalk

Got any thoughts on particular Reserves?

Scheiny S wrote:

Andy Velebil wrote:

Scheiny S wrote:Pizza is not something I've tried pairing yet. I am very curious about recommendations. Especially because I like examples of having Port casually.

Younger fruit driven LBV’s and VP’s work best in my experience. They cut through the cheese and toppings better than a Tawny.


Sent from my iPhone using Tapatalk

Got any thoughts on particular Reserves?

Any of the good ones, like Noval Black, Six Grapes, Sandeman, etc.


Sent from my iPhone using Tapatalk

Andy Velebil wrote:

Scheiny S wrote: Got any thoughts on particular Reserves?

Any of the good ones, like Noval Black, Six Grapes, Sandeman, etc.

I find the Noval Black very lacklustre. Too sweet and without a proper backbone.

Ramos Pinto also have a reserva called Collector, which is decent.

When I first had Noval Black, I thought it was decent. I haven't tried it since.

The Taylor's First Reserve did will in the FTLOP blind reserve tastings. Alas, I couldn't find that one when I hosted a tasting of reserve Ports.

I used to like the Broadbent Auction Reserve, but haven't seen it around lately. I don't know if they still produce it or not.

Thomas V wrote:I find the Noval Black very lacklustre. Too sweet and without a proper backbone.

Very interesting, as my experience with it is almost the exact opposite - except for the conclusion; I don't like it either. I find it on the dry/tart side for a Ruby Reserve, and since I don't like that style in general I find that I usually don't enjoy Noval Black. That said, I typically find that a slightly drier Port works better with food, and in particular with spicy food, so Noval Black might be just the Port to serve with pizza.

Taylor's First Estate surprised everyone during the Ruby Reserve Taste-Off. Which, for the record, was done blind. All of the big names were included in the tastings, but somehow Taylor rose to the top. IIRC it won every tasting in which it was included.

Graham's Six Grapes is a standard suggestion any time Ruby Reserves come up, but I'd try one of the special editions (Old Vines or River Quintas) instead as I've found those to be slightly drier and with slightly more structure than the standard Six Grapes. It may not be possible to find them anymore, though.

Members of the PHT2 will be going to the pizza place and will let you all know how it pairs with pizza.

I happen to like Noval Black. Agree with Glenn otherwise and not Thomas V. Different palates I guess.

Interesting to read the comments about Noval Black. It’s been my go to when I don’t want to open a pricey bottle, or when I’m trying to introduce someone to an accessible Port when their only experience may have been Cockburns Ruby Reserve. I’ve always enjoyed it- it needs to breathe in order to be fully realized, but I’m surprised others have had such a different experience.

Incidentally, I’ll be going to the pizza place when i return to Porto next week.
Report to follow!!!!

Andrew Kirschner wrote:Incidentally, I’ll be going to the pizza place when i return to Porto next week.
Report to follow!!!!

Do let us know how it is.

And I like Noval Black as well and agree it does needs a little time once opened to really show its stuff.