4 May 2012 - Dinner at restaurant Egoísta, Póvoa de Varzim. Celebration of Gold medal in contest Vinho Verde and Gastronomy (with Afros).


Egoísta, located in Casino da Póvoa, is one of the best restaurants of Portugal, counting with superstar chef Hermínio Costa, who makes very delicate and artistic interpretations of traditional Portuguese cuisine, and local ingredients. As Póvoa is a fishermen's town, most dishes are sea food based.
One of the characteristics of these dishes is that are built upon a ladder of tastes, starting with the basic prime matter (fish or shellfish) and going up the more subtle flavours of leaves, aromatic herbs, and  spices, usually crowned in the end by a touch of flowers.
The main menu (see below) included a salad of crayfish and crab, aromatic herbs and olive oil toasts, paired with Afros Loureiro 2009. Delicious! The boldest and most innovative pairing, was however  Grouper's loin baked in the oven, with maize greaves and toasted ham.
Manuel Pinheiro, the dynamic president of Vinho Verde Commission (in the picture below) and myself were asked to adress the eating audience with a few words. Manuel spoke very well about the haven that wine and food represent in a time of crisis, to restore positivity and connection to our roots, while I emphasized how the sense of taste is today is crucial for the ecological revolution, the natural wine movement playing a major role in this change of awareness.


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