Rabanadas and tawny port

Having been in Portugal for three days this week it’s no surprise that my top match this week is a port but the food pairing is surprisingly simple and delicious.

It’s a kind of deep-fried spiced, pain perdu-like eggy bread called Rabanadas which is served around Christmas, dusted with cinnamon sugar which turns into a gorgeous gooey syrup. It’s this cinnamony element that makes it particularly delicious with tawny port - in this case a sweet, nutty Taylor’s 20 year old tawny but I'm sure it would work equally well with a 10 y.o.

I like the fact that it was on the menu at the very posh Michelin-starred restaurant at The Yeatman wine hotel in Porto where I was staying for their 2 day Christmas Wine Experience - a two day wine fair where you could taste a wide range of Portuguese wines you wouldn't normally come across. More about this soon.

There’s a delicious-sounding recipe for the Rabanadas on Foodepedia here. I’ll definitely be trying them out with the port this Christmas.

If you’d like be able to check out all the food and wine pairings on the site you can buy a bundle of credits here to access my premium content.

And/or for regular updates on what and where I’ve been eating, drinking and travelling sign up for my weekly newsletter Eat This, Drink That, Live Well.

You may also enjoy …

The 4 best wine pairings for a classic Pancake Day pancakeOlive oil vanilla and pistachio cake with Muscat de RivesaltesThe best pairings for apple desserts