Food & Tradition

In Bairrada, the centerpiece is Leitão, suckling pig roasted in the oven and served with crispy skin. The meat is rich and savory. A clear pomace brandy pairs well, as its herbal notes and alcohol refresh the palate after the meal.

In the north, in the Vinhos Verdes region, Caldo verde, a soup made from kale and potatoes, and Rojões, fried cubes of pork, are among the well-known dishes. Anyone looking for a brandy to round off the meal there will find Bagaceira, served in tiny glasses.

A Portuguese tradition goes by the name Café com cheirinho, coffee with a little scent. This means a shot of Aguardente or Bagaceira in the cup, giving the coffee a spicy note. The custom shows that brandy is part of everyday life, not reserved solely for special occasions.

Aguardente DOC Lourinhã pairs well with sweets, such as almonds, dried figs, or Ovos moles, the egg yolk pastry from Aveiro, because the wood in the brandy brings roasted notes that complement caramel and nuts. Pomace brandy, on the other hand, pairs better with savory food.

In the Douro, brandy appears at the table almost exclusively within Port wine served for dessert, fortified with it. Anyone pairing sweets with wine or brandy will find the right guidelines in the encyclopedia article on dessert wine; it is drunk in small amounts and at the end of the meal.