Cuines, 33* combines the original Portuguese Parus White with lacquered streaky bacon and lobster

17 august, 2018

Cuines, 33  * combines the original Portuguese Parus White with lacquered streaky bacon and lobster

"Unique monocépage of the Antão Vaz grape brings elegance to the dish"

Herdade da Comporta is a beautiful farm on the southwest coast of Portugal. This magnificent nature area is surrounded by sea, island and rice fields creates, among other things, beautiful wines. The wines of Herdade da Comporta are produced in the wild beauty of nature and the tranquility of the estate. The sandy soil and the unique climate of the region, tempered by the proximity of the ocean, form the perfect environment for the cultivation of wine grapes. The grape varieties - such as Aragonez and Trincadeira for red wine and Arinto and Antão Vaz for white wine - are grown on around 35 hectares and treated with the utmost respect. Dolce presented one of the wines to restaurant Cuines, 33 from Knokke, namely Parus White: an elegant and unique wine, but with sufficient body.

Cuines, 33 * is at least a revelation in Knokke. The brainchild of chef Edwin Menue, and  Maitre D  Fleur Boussy shaves since the opening in 2012 high tops on gastronomic level. The concept? Culinary tapas of a very high level and creative touch. Especially the tapas menu 'Sabor' is a must-taste: trendy and experimental dishes that leave no one untouched.

The perfect pair
For the third appetizer from the 'Sabor menu', chef Edwin Menue and sommelier Charlotte Crul chose the Parus White from Herdade da Comporta. "This beautiful Portuguese wine pairs perfectly with the dish of lacquered pork belly, lobster, caviar and kohlrabi rolls with aubergine," says Edwin Menue. "The wine has an elegant and subtle aroma with notes of pineapple and citrus and its fresh medium body perfectly counteracts the rich taste of the dish."
Charlotte Crul: "Herdade da Comporta mainly creates assembly wines with classic grape varieties from Portugal, but this is a single exception to Parus. An exceptional and unique wine that fits perfectly with the dish of the chef. The winemakers have left the Antão Vaz for 6 months on its sediment which the wine has a lot of structure. This lagering wine has a second dimension that provides strength and acycity. The greasiness of the streaky bacon, the salty of the caviar and the lobster requires body and that is perfectly reflected in Parus wine. "

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