The complex flavours of Port are a constant source of inspiration for pairings with the dishes we serve at Acquafarina, which highlight the characteristic flavours of Italian cuisine in a modern form. For those who seek a savoury pairing, I suggest our Crostini di Fegato (toasted brioche, foie gras mousse, Guinettes cherries) with the fresh, fruit-forward flavours of Ruby Reserve. Another would be the rich and bold flavours of a Vintage Port, such as something from the legendary 1994 vintage, to accompany our seared A5 Wagyu beef tenderloin (served with foie gras, in a green peppercorn Port sauce). For those looking to indulge their sweet tooth, Late Bottle Vintage Port perfectly complements our Manuka Honey Walnut cake (with a Gorgonzola Dolce espuma). Of course, I would be remiss not to mention the stunning pairing of 20 Year-Old Tawny Port with our Cannolo Siciliano (goat cheese mascarpone, candied orange zest, dark chocolate and crushed pistachio).

The Legend of Château Latour
The Legend of Château Latour
Photos and Video by Stefan Vanderland, Chinook Productions CAPS was proud and honoured to be invited by Lifford Wine & Spirits to...