The Confraria do Vinho do Porto (Port Wine Brotherhood) flew in from Portugal to promote the beauty of Port wine and to induct top wine professionals into their ranks.
These new members are leaders in the wine industry who have made a significant difference in the world of Port wine.
On Monday, we had the honour to join their Enthronement Ceremony followed by an intimate dinner with the Confraria do Vinho do Porto at the Ritz-Carlton Hotel.
The Confraria do Vinho do Porto was established in the city of Oporto in 1982 with Infante D. Henrique (better known as Prince Henry the Navigator) being its patron. Its mission is to divulge and consolidate the worldwide reputation of Port wine.
The Chancellery of the Confraria consists of five members: the chancellor, administrator, head cupbearer, treasurer, and the warden of usages, these five guys represent the Confraria do Vinho do Porto.
At the ceremony, the chosen honourary brothers, including Bob Peter, President & CEO of LCBO, were crowned with a black, wide-brim hat with a silk ribbon wrapped around the neck.
With a glass of Port in hand, the new Honorary Brothers made a solemn commitment:
“ Juro solenemente dar o meu apoio à Confraria e continuar a lutar pela dignificação do Vinho do Porto.”
“I SWEAR TO GIVE MY SUPPORT TO THE CONFRARIA AND TO CONTINUE FIGHTING FOR THE HONOUR OF PORT WINE.”
After toasting to that, our evening culminated with an extraordinary four-course dinner by Ritz-Carlton, paired with Quinta do Portal’s Port and Douro wines. Sitting with Steven Campbell, owner of Lifford Wine and also one of the new Honourary Brothers, we ate, drank and learned more about Port wine.
A nice meal was what we needed after a day of Port and Douro wine tasting:
Fava bean & heirloom tomato salad was prepared with pickled fennel, shallots, lemon thyme & oregano, and some edible black olive soil, drizzled with extra virgin oil.
Grilled swordfish medallion was made with saffron and smoked tomato emulsion, and came with roasted potatoes, cured tomatoes and petit pois.
Braised Beef Cheek sat on a bed of Yukon Gold mashed potatoes and was served with sautéed chestnuts, onions, bacon and grilled baby leeks.
Dessert was Bolo de Chocolate, Portuguese chocolate meringue cake garnished with gold leaves and complemented with a small scoop of cinnamon ice cream.
“Pelo Vinho do Porto! Pela Confraria! Pelos Confrades!”
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