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By Samantha Clark and Samuel Clark
Published 2014
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.