If you’ve read my previous posts about our tasting lunch at Belcanto Lisbon, you’re probably shocked that Gabe and I had any room for dessert.

We didn’t.

But we’re no quitters! We had committed to this lunch and that meant staying the course. (Bad pun totally intended.) Although I hesitated a bit when Alfred informed us that dessert was a three-part experience.

First up, the Smart Goat, an ode to Avillez’s grandmother, who enjoyed creating tasty treats with the figs from her backyard trees. Apparently, the local goats fancied the fruit as well as the leaves and regularly stopped by for a snack. Grandma nicknamed them Smart Goats, as they clearly knew a good thing when they tasted it.

As you can see, dessert #1 arrived with an edible goat perched atop a scoop of ice cream, spun sugar, and toffee bits. Quite fun and delicious!

The Pairing: NV Villa Oeiras Superior Carcavelos (Vinho Regional de Lisboa)

Carcavelos is the smallest wine-producing region in Portugal (indeed, Villa Oeiras is the lone surviving producer) and specializes in fortified wines from native Portuguese grapes. This wine is a white blend of arinto, galego dourado, and ratinho and was aged for 15 years in French oak barrels.

I found it similar to a dry Madeira in style: complex with lots of dried fruit character and honeyed notes, followed by a salty freshness on the finish. This is the type of wine that has broad range when it comes to food pairing.

Dessert #2 was more traditional: Abade de Priscos pudding with citrus, a dish created by the Abbot of Priscos that tasted way better than its list of ingredients would have you believe. Similar to a flan, it’s an eggy concoction that includes Port wine, cinnamon, and smoked presunto ham (similar to speck).  Sounded gross, tasted delicious.

The Pairing: 2021 Adega Casa da Torre Sousa Lopes Colheita Tardia Petit Manseng (Douro)

This was a late-harvest wine made from Petit Manseng, a grape normally associated with southwest France. Fruit comes from a five-hectare parcel of strange bedfellows: Loureiro, Alvarinho, Sauvignon Blanc, and Petit Manseng (which comprises just five percent of the plantings.) Grapes were picked in mid-November, pressed in whole clusters, then fermented in French oak barrels. After 16 months resting on the fine lees, it was bottled.

Aromas and flavors of honey, dried peach and apricot, marmalade; then there was a hint of fresh truffle. Hedonistic to the hilt! As I “enjoy” my first full winter in 20 years, I wish I had a few bottles of this Petit Manseng on my shelf. For real.

Dessert #3 was just the kitchen showing off.

Homemade candies in all shapes and sizes appeared in a cluster of tear drop-shaped boxes. It looked like a post-meal parlor game meant to be enjoyed with a snifter of Cognac. A wonderful send-off from the chef, a great way to close out our fabulous meal.

If you’re headed to Lisbon and enjoy a good wine and food pairing extravaganza, I highly recommend making a reservation at Belcanto. It’s all the good things!