banner
Preparation info
    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

An occasional perk of the restaurant business is being taken by our suppliers to visit wineries and vineyards. On a recent jaunt to Portugal, Moro waiter Jason Starmer came back raving about an aperitif he’d been served at a Porto hotel. Within days it was on the list. Whatever you do, don’t confuse dry white port with ruby or tawny port.

Method