Match of the week | Rabanadas and tawny port

Match of the week

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.

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Comments: 1 (Add)

Aga on December 3 2012 at 15:32

I love rabanadas! I ate so many 2 years ago when I spent Xmas with my boyfriend's family in Porto and his mum really knows how to prepare them!
Enjoy ur stay in Portugal, it is heaven for foodies

Aga from

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