Wine & Spirits - April 2012 - (Page 22)

DOURO David Leite Talks Portuguese Cheeses and Tawny Port by Joshua Greene hen I was at Quinta do Vallado, we were drinking Port with Serra,” David Leite recalled as he cut the top off a wheel of Zimbro, a cheese similar to Queijo Serra da Estrela, the mountain sheeps’ milk round that’s one of northern Portugal’s greatest contributions to gastronomy. Leite himself is another one of Portugal’s great contributions of gastronomy: The publisher of, he’s the author of The New Portuguese Table and a repository of culinary knowledge, including how to deal with this oozing, superripe cheese. Dessert in the W

Table of Contents for the Digital Edition of Wine & Spirits - April 2012

Wine & Spirits - April 2012
Editor's Note
Fined & Filtered: Patrick Comiskey on pairing wine with molecular gastronomy
Extreme Values
Spirits: Lou Bustamante on cocktail bitters
Wine Superheros
Port without Serra
The Class of ’72
Brightliners in the Deep End
The Restoration of Austria’s Noble Red
New & Notable New York City Restaurants
23rd Annual Restaurant Poll
Tastings Overview
American Pinot Noir
Austrian Wines
White Burgundy
Loire Wines
Portugal Reds
Tuscan Wines
American Wines
Imported Wines
Lost Commandments Howard G. Goldberg rewrites Exodus

Wine & Spirits - April 2012