Chef José Avillez grew up in the seaside town of Cascais, a place that has strongly influenced his culinary journey. If you’ve read about the previous courses, it’s easy to understand his connection to childhood and the traditions of local fishermen. Our fifth course paid tribute to the rare blue lobster, much prized here in Portugal. They are similar to other types of lobster but for higher amounts of a protein which colors their shells bright blue rather than brown.

I couldn’t really taste any difference compared to other lobsters I’ve eaten.

However, the dish as presented was spectacular: combined with squid and served with a rich, creamy sauce, our lobster was an explosion of flavor: briny and sweet with a hint of spice, and tons of umami character. Despite the petite portion size, it filled my belly with deliciousness!

The Wine Pairing: 2022 Cortes de Cima Chaminé – Alentejo DOC

A blend of Sauvignon Blanc, Alvarinho, Moscatel, and Viognier, this wine brought ALL the aromatics! Very floral with lots of stone fruit character on both the nose and palate. High acidity balanced the richness of the lobster, the hallmark of a great pairing.

Carrie and Hans Jorgensen, a Danish-American couple, consider their property “a farm that also makes wine.” In addition to grapes they also grow olives, melons, and tomatoes using regenerative practices and biodynamic principles.

The wine was made via whole-cluster fermentation with native yeast in stainless steel vats. Partial skin contact contributed to the lovely aromas and the deep color. Overall a beautiful wine I’d love to sip again.

Non-alcoholic Pairing: Arensbak Effervescent – Denmark

Don’t you love the color of this drink? Gabe really enjoyed it with the lobster dish and, honestly, I did too! I’d never have guessed that it was made from Wuniuzao Longjing green tea and kombucha. Or that its structure comes from limited exposure to oak.

On the palate I tasted gooseberries, ripe peach, and spicy lemongrass. I love sparkling wine, and I’d have no qualms about serving (or sipping) this beverage in place of my regular bubbles. That shouldn’t have surprised me given the rave reviews for all of Arensbak’s products. Definitely need to delve into this topic!

Hope you’re still hungry for more Belcanto delciousness! A few courses to go, please stay tuned.